Tasting Notes: On the body, apple cider vinegar, and chocolate. On one sample there’s a juicy pear note. On the foot, cocoa, and mustiness. The cold draw is red pepper, bittersweet/dark chocolate, toffee, cafe latte, earth. The first third is toffee and oak. Salt. Red pepper. Vanilla. I’m noticing very cognac-like flavors. Apricot. Cocoa. A hint of prune. Medium roast coffee notes. Nuttiness. Sesame seed oil. Dark stone fruit…like a ripe plum. Vanilla. Toffee. Artificial apricot flavor. At times a little sesame in and out. Oak! Red pepper has left, replaced by salt and white pepper on the retrohale. Reaching the halfway point and florals enter the mix. Charred oak. Vanilla. Minerals like salt. Caramel. Buttered toast. Apple. Roasted nuts. Vanilla. Toffee. Started powdery, now a smooth creamy smoke. On the final third, the sesame seed oil is still prominent. Rye toast. Apricot. Floral. Rye bread. A little vanilla. Roasted nuts, salt, vanilla. Ends on a gingerbread note.
Pairing Notes: Graham cracker crusted vanilla custard, pecan pie, rye bourbon, light and sweet coffee, roasted nuts, dark chocolate, scotch of all types, rye toast an hour prior, caramel, dried fruits, vanilla soda.