- Nose
- Rich, woody, peaty with sweet oxidised fruit, honey, menthol, medicinal peat, iodine, coffee, earthy peat, anise, charred meat, apricots, Moroccan spices, lemons, house paint, wet clay, old barn, citrus scented antiseptic cleaner, fatty sweet jamon, smoked oysters, cured meats, hard cheeses, fresh pear, black licorice, herbs, ointments, seaweed, black pepper, camphor, turpentine, light baking spices, chai tea, ripe peach, golden raisins, and lactic funk.
- Palate
- Full, rich, and honeyed with oxidised sweet fruit, gritty tannins, earthy peat, medicinal peat, alcohol, subtle coffee, tar, salt, olives pickled in fish brine, meaty sardine, mineral-like clay, dry notes of tobacco leaf, construction paper, parchment, pencil lead, creamy citrus, ginger, sweet and savory, tagine, apricots, grapes, spice mix, cooked carrot, earth, dead leaves, malt, candied nuts, mushrooms, nori, and miso.
- Finish
- Long and salty with sweet orange/apricot conserve, lingering bitter, peppery spice, meaty sardine, lingering spices, smoked fruits, charcoal flavor, lamb tagine, lemon cake, mint, basil, lime, lemon, banana, anise, pineapple, black tea, dustier, grassier green tea, dark chocolate, earth, black olives, lactic notes, and charred hot dog.
