- Nose
- Mellow and drying, with considerable prickle. Hints of fortified wine, phenolic, smoked ham, smoked cheese, smoky bacon crisps, old-fashioned medicated soap, sea salt, and game. Water brings up classic bonfire smoke, pine nuts, icing sugar, lemon cream, shortcrust pastry, pineapple, peach, currant, balsamic, and menthol.
- Palate
- An oil-smooth texture, mouth-drying and very spicy, with immediate sweetness and vinous notes. Savoury with salt, chilli pepper, ginger, and vegetal gusts of peat. Lemon cream, red fruits, resin, toasted wood, and balsamic veins. Sugary tang with brown sugar, golden syrup, dried fruits, stewed green apple, milk chocolate, and cocoa powder. Ashy peat smoke is present throughout.
- Finish
- Long, warming, and lightly drying, with smoke and peppery spice. Cooling aftertaste like Szechuan pepper. With water, it's longer and smoother yet still spicy, with lingering hot pepper and smoky bacon. Balsamic, salt, lemon, and burnt wood notes. Peat smoke dominates as sweet and fruity notes recede, leading to a drying effect and a hint of gingerbread.
