Foot: Fair roasted nuts.
Cold Draw: Faint wood, mahogany, and cocoa. Red pepper on the tongue.
Tasting Notes: The first third is oak, molasses, white pepper, minerally earth, cocoa, sweetened dark chocolate, musty, damp, forest-like moss, and artificial sweetener. Then the white pepper turns red, and the wood gets a vanilla and dried fruit essence. There are also herbs like thyme, and there is an interesting combination of butter, rye, and espresso that should taste bad but is actually amazing. Further down, the florals open up. Boom! On the second third, I get chocolate, yellow flowers, white pepper, moss, forest, live oak, herbs, and molasses. There is a woody, berry-like flavor that comes from certain barrel-aged spirits that I cannot put my finger on. Sweet-Tart candy. The final third is sarsaparilla root, floral perfume, oak, white pepper, Fruit Roll-Up, molasses, Sprees, forest floor, vanilla, wood, and peat.
Pairing Notes: Chai Tea. Foie gras anything. Lobster. Wheated bourbon. Espresso with lemon rind. Tiramisu. Kavalan Scotch. Egg cream soda. Chocolate-covered cherries. Floral teas.