Nose: Bold rye spice, butterscotch, fresh dill, toasted rye bread, baking spices (cinnamon, clove), caramel, fruit notes (tangerine, orchard fruits, raspberry jam)
Palate: Rich rye bread, butterscotch, pretzel dough, caramel, barrel char, herbal spice blend (ginger, fennel, anise), floral touches, sweet apricot, molasses, oak, citrus peel, cherries, walnuts, pipe tobacco
Finish: Long, rich, and spicy—rye heat endures alongside caramel, brown sugar, dried apricot, sugary citrus, herbal and fruity notes
|
Nose: Rich with dark caramel, vanilla, and toasted oak, followed by hints of dried fruit, brown sugar, and nutty undertones.
Palate: Layers of sweet brown sugar and caramel mingle with dark cherry, baking spices, and a pronounced, mature oakiness.
Finish: A long, warm, and spicy conclusion with lingering notes of smoky charred oak, tobacco, and drying cinnamon.
|