Tasting Notes: The body sees a faint aroma of smoked chili powder and barnyard. The foot gives off something that reminds me of gingerbread and raisins. The cold draw also sees signs of gingerbread along with dried fruits. The first third is pine nuts, baker’s spices, molasses and you guessed it, gingerbread. The retro gives me a bright, sweet, blend of allspice, orange, citrus, and almonds. The smoke texture feels rather syrupy in the mouth and leaves a spicy tingle on the finish. The second third sees some butterscotch, oak, apples, and cinnamon. I also get a phantom flavor of ginger ale on the retrohale. Sweet and effervescent with a light lemon and lime citrus zing. Caramel, candied orange, and subtle raspberry notes appear. In the final third is dry butter pecan, brown sugar, or faint maple syrup and a musty charred oak. In the very nub, I get sweetness, florals, and an orange zest. WOW. BANGER!
Pairing Notes: Orange chicken. Have a ginger ale earlier that day. Ginger and Rye. After gingerbread. VSOP or XO Cognac. Dark aged rum. Candied orange candies or Grand Marnier. Pork fried rice. Christmas cake.