Tasting Notes: On the body, I’m picking up eucalyptus, vegetal, tomato plant. Some hay and leather as well. The foot is sweet iced tea. The cold draw is sweet and reminds me of pipe tobacco. The first third is black pepper, charcoal, and smooth on the palate. Dark burnt pretzel. Aged wood. Molasses, charcoal, aged oak, black pepper, leather. Dark chocolate. A syrupy texture, like molasses. After about an inch in, a green note comes in, like damp forest moss. Then bitter espresso. On the retrohale, sweet, wet florals. The mouthfeel is very smooth. Still molasses-like in texture and flavor. Moss, forest floor, dark chocolate, fresh-cut oak. The second third is milky chocolate, rye, and the fresh-cut oak is still there. Oats or oatmeal… sarsaparilla and birch root. The smoke texture is cashew nut creamy. Roasted cashew. Black pepper lingering on the finish. Dried oregano. Lemon, salt-like citric acid. Faint vanilla. Deep oak flavor. Sarsaparilla root. Cashew. More cashew butter texture. The finish is charred bourbon barrel with herbs. A honey phantom flavor….sweetness turning into honey. The final third is charcoal, moss turned into sweet florals, chocolate syrup, cashew creaminess, dried mango, dried fig, chalky candy cigarette. Sautéed mushroom earthiness. Artificial banana. Herby charred wood…like charred sage.
Pairing Notes: Cabernet Sauvignon. Cream soda. Gentleman Jack. Charred steak. Dark chocolate-covered raisins. Vanilla wafers. Carrot cake. Strawberry cheesecake. Yogurt-covered pretzels or raisins. Belgium beer. Sausage sandwich. Green tea with honey. Sushi.