- Nose
- Bold, layered aromas of peanut shell, maple syrup, cocoa nibs, rich fruit tones of plum, cherries, fig, orange marmalade, dark cherry hard candy, black pepper, charred oak, thick sweet molasses, green tea, umami flavors like BBQ burnt ends, fresh cut pine, orange and overripe fruit notes, Parma-violet/Lavender, bitter or blood orange, rye spiciness, marzipan, vanilla, custard-creaminess, musty oak, malted barley, slight corn oil, honey oats, earthy, funky, yeasted/brioche cake dough, cinnamons, clove & allspice, dark roast coffee, cigar tobacco, floral.
- Palate
- Robust body balanced by depth and complexity, sweet, prickly with alcohol, dark cherry hard candy, black pepper, charred oak, thick sweet molasses, green tea, pot still craft funk, thick viscous oily texture, blood-orange flavours, sweet corn, vanilla, rye spiciness, honey, baking spices, white peppercorn spice, brown sugar, touch of orange jam, chewy caramel, pleasing mouthfeel, rich caramel, butterscotch, dried fruit, cinnamon, nutmeg, black pepper, fresh bread dough, caraway seed, linseed oil, malty vibe, apricot & plums, lemon peel, earthy/grassy note.
- Finish
- Long and warming, minty, sweet freshness, effervescence, rich dark treacle syrup, signature floral elegance of Three Chamber Rye: lavender, elderflower, rose, chamomile, lingering oak, caramel, gentle peppery warmth, sweet fruit, rye spice, Baker's Chocolate, light tobacco leaf, leather, charred oak, dash of brown sugar, black peppercorn spice, chestnut honey, old school chocolate malts, pine tar, oolong tea with lemon, floral, toasted almond, super peppery, aged tobacco notes, dry & dusty oak.
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