- Nose
- Rich stewed fruit, raspberries, vanilla, red apple, forest fruits, toasted hazelnuts, clove, ginger, zesty orange, milk chocolate, brown sugar, toasted oak, and a hint of smoke. Some also detect wood polish, pine tar, dead leaves, paraffin, eucalyptus, smoked plums, figs, malty notes, artichoke, and dusty dunnage.
- Palate
- Toasted hazelnuts, clove, ginger spice, zesty orange, milk chocolate, brown sugar, round fruity notes, chalky, sulfured dried apricots, menthol cigarettes, espresso, grapefruit peel, artichoke, herb liqueur, smoked marzipan, and a viscous, juicy, fizzy mouthfeel. Also, freshly cut ginger, vanilla, toasted nuts, Seville orange zest, dark chocolate, subtle black pepper, forest fruit, toffee, white pepper, cinnamon, dry oak, roasted lemons, and light smoke.
- Finish
- Full and long with toasted oak and a hint of smoke. Peppery, chinchona bark, black walnut, Genmaicha green tea, wasabi, ginger, warm, dry, spicy, charred oak, red fruit, farm funk, subtle Highland peat, minerality, nuts, and gentle fruitiness.
