Sinistro Honchos Aged 4+ Years

Description

Tasting Notes: Barnyard. Esthers. Teriyaki sauce. On the body, slight teriyaki, and slightly roasted peanut on the foot. For this one, you must cut the cap deeper than usual. The cold draw is aged cedar, maybe toast. Slight cocoa and slight rich tobacco sweetness. The first third is smooth, sweet, chocolatey, meaty, umami, with a slight white pepper finish. Oh, y’all are gonna like this. There’s a dryer sheet fragrance most people would call floral. Charred cedar, sweet cream, white pepper turning slightly black. I’m getting meaty teriyaki, chocolate, sweet cream, white pepper that gets horseradish creamy, umami and charred woods, stronger white pepper, and slight mineral earth on the retro. There’s just something about this one… it’s teriyaki meaty and sweet, creamy as all heck, just enough spice to stimulate the palate, and then I get this extremely satisfying chocolate or umami…it does remind me of roasted nuts and black coffee as well. And then there is a hazelnut that enters the scene on the retrohale. The second third brings sweet cream with an apricot twang, white pepper, charred wood, dark roasted nuts, black coffee, both in flavor and acidity, and white pepper and charred wood in retro. A leaves and apple cider kind of sensation on the finish. Slight cocoa, but there is also something in the wood that reminds me of natural vanilla. Dried herbs like rosemary, with florals and cocoa getting heavy at times. On the final third, retro has picked up horseradish, spice charred wood, and cocoa. it’s got the black coffee flavor and acidity. Still sweet cream and charred cedar, the cider sensation has picked up, now with roasted mixed nuts, florals, and even more coffee. There is volcanic earthiness and minerals, dried herbs, and a wonderful sweet and sour note that I love.

Pairing Notes: Chocolate anything. Egg cream soda. After steak. Jack Daniels. Light roast coffee. After BBQ. Cognac. Dalmore 12. Vanilla pudding. Chinese food.