- Nose
- Fruity & briny smoke, black pepper, hint of lactic funk, lightly tannic red grape skins, roasted tropical fruits like pineapple on the grill, charred greens, sea salt, blackberries, plums, bread pudding, persimmon, papaya.
- Palate
- Sweet caramelized sugars, dusty earth, undercurrent of wood smoke (mesquite and burning sage), currants and sour cherries, touch of rubber slippers, cracked black pepper, dried grass, dusty red dirt. Thick oily mouthfeel, deep and rich, burnt sugar, toffee, plums, malt, charred grains, winey (grape must or sherry), fruity heat/tingle, clean ashy smoke, sharp sweetness, ginger/habanero heat/tingle, drying grape skin tannic.
- Finish
- Long and peppery with charred wood, grass, and cherry pits. Lingering heat/tingle, black pepper, fruity metallic vibe, dark salted chocolate, very roasty, roasted cacao nibs, barley malt, tannic and drying.
