- Nose
- Sweet, with vanilla pod, malted barley, wood smoke, workshop funk, red berries and cream, tangerine peel, dunnage warehouse, maritime seaweed, sea salt, chestnut honey, pear drops, pineapple, peaches, sugar syrup, vanilla, lemon drops, white pepper, ginger spice, fresh and sweet tropical fruits like pineapple, starfruit, tangerines, toffee apples, bran muffins, French butter biscuits with milk chocolate, light creaminess, beeswax, subtle peat smoke, cool floral notes of misty bromeliads and orange blossoms, hint of sherry, golden raisins, aged balsamic, metallic, salinity, peppermint, zesty orange.
- Palate
- Very oily, thick texture, sweet and juicy, tropical fruits, blossoming flowers, honeycomb, hint of salt, hibiscus tea, lavender, rich honeycomb and beeswax, soft earthy peat smoke, dunnage, Darjeeling tea, nutty notes of roasted almonds and sesame seeds, brine, crisp apples, flamed baking spices, grapefruit, juniper berries, gin botanicals, spicy pink peppercorns, fresh mango, diesel, minerality, chalky aftertaste, creamy milk chocolate, candy floss.
- Finish
- Medium, quite simple with notes of agave syrup, vanilla, malt, hint of mustiness, long, complex and gentle, smoldering peat and machine shop, candied tropical fruits, canned pears, apple cider, tangerines, pizza crusts drizzled with olive oil, aloe vera and ferns, smoked fish, pink grapefruits, smoldering coals, oily, hint of salt for seasoning, drying, bready and saline, salted pretzels, woodsmoke and caramel.
