- Nose
- Sticky sweet and lots of sulfur, caramel, prunes, sultanas, earth, leather, brown sugar. Rich layered sherry with cherry cola, raisins, dates, intense dark chocolate, cocoa powder, Terry's Chocolate Orange, suede leather, ham meatiness, ripe red berries, and dusty cinnamon spicing. Water brings out hazelnut nuttiness and ginger.
- Palate
- Medium rich mouthfeel, very sweet, hot. Caramel, sea salt, rancio, sulfur, earth, old baseball glove leather, and a chemical taste. Full-bodied with date syrup, baking spices, black pepper, licorice, figs, dark molasses cake, leather, earthier notions of lacquered wood and burnt-down incense, hazelnut spread, and a touch of rubber stamps. Intense cinnamon sticks and stem ginger, softened by flamed orange peels, chocolate, toffee sauce, berry-packed cake, cloves, allspice, and hedgerow berries.
- Finish
- Medium to long with leather, earth, spices, chemical weirdness, sulfur, molasses cake, figs, new rubber boots, fading berries, perky cinnamon, pepper, light oily character of fine riesling wine, porcini mushrooms, cocoa nibs, coconut, hazelnut praline, and liquorice.
