- Nose
- Butterscotch and cinnamon with a hint of cherries, brown sugar, baking spices, raisin cake, light caramel, vanilla, sharp cinnamon, deep rich cherry, marmalade, graham cracker, leather, distant oak, rye grain, hay, mellow oak, lemon citrus, ripe cantaloupe, creamy vanilla, freshly ground black pepper, orange zest, sourdough bread, sweet spoonbread, kettle corn, potpourri, dark brown sugar, dried herbs, plump dark cherry, cinnamon buns, sweet black tea with lemon squeeze, cocoa powder, antique furniture, subtle smoke, sticky vanilla bean, minty rye spice, caramel, barrel char.
- Palate
- Warming, rich, toasty vanilla and caramel up front with a dry oaky spice, lots of rye spice, light caramel, milk chocolate with fudge, crème brulee, dates, vanilla, burnt orange peel, robust dry oak, blackstrap molasses, rich vanilla, toasted rye spice, medium oak, citrus, toffee, fresh leather, caramel, fresh mint, rye bread, nutty candied almond flavor, bold and full, morning toast, maple syrup, fresh fruit, warm rye grain, restrained rye spice, Andes after-dinner mints, peppermint candy canes, honey sweetness, baking spices (cinnamon, clove, nutmeg), shaved ginger root, cherries, apricots, chewy and rich with an even, simmering spice, chocolate mint, cinnamon Red Hots, chewy toffee, Tootsie Roll, lively allspice, spicy rye, dark chocolate, and caramel.
- Finish
- Dry oaky spice, vanilla fudge and spice, short but lasting rye taste, leather and dry oak, gingerbread, melted caramel, molasses, peppery rye spice, potent, hotter and punchier, sweet and mature notes, slight touch of mint, rich mint, strong oak, lingering rye spice, black pepper, spicy and long, mint, cinnamon, honey lingering with heat, lingering notes of chocolate, cinnamon, oak, mint, ground pepper, marjoram, honey, slight maple, dark chocolate and barrel char, seasoned oak, toffee, lemon-kissed black tea, black cherry, candied ginger, cooling and soothing conclusion of rye spice, wintergreen, dark chocolate.
