84 / 100
The soft, sweet opening has a distinctive lift from clementine and perfumed papaya. On the palate, golden-syrup cereal malt, raisin and cranberry sauce give way to sour-umami notes and tannic red character. Sour coffee and oak carry that shift into the finish, with peppermint and chilli-oil warmth adding another turn. It is approachable in its opening, but not simply sweet throughout; the later bitterness and savoury edge give it a more challenging side.
Reviewed by cinnamon kettle
- Nose
- Caramac cheesecake, Clementine, Perfumed papaya, Overripe honeydew, Rose water, Faint malt vinegar
- Palate
- Thick, sweet and soft golden syrup cereal malt, Semi-dried raisin, Smooth cranberry sauce, Lightly sulphurous sour-umami, Peppy ginger wine, Tannic red
- Finish
- Sour coffee, Oak tannins, Fading honey, Fuzzy but potent peppermint leaf, Chilli-oil warmth, Softly bitter suede and cottony pith