Nose: Caramel apple might be one of the most wonderful desserts, were it not for the near impossible mission to eat it in comfort. Like a hell crafted filling extractor. And let’s be clear, granny smith, or perhaps a pink lady or honey crisp is a must. It’s the contrast between the tart crisp apple and rich velvety caramel that makes it such a blast. Speaking of caramel, I still miss sugar babies. They need to come back during the next retro wave. Onwards. Dusting of christmas spices. Brown sugar lolly. Annnd oak. Although not tannic, and not overwhelming, just a big old hug. 15 minutes later, it morphed. The pure bourbon vibe has settled and a myriad of herbal and floral notes peek out. Freshly pulled ice plant. Begonias. And a sharp lavender black tea note. There is more but for another day.
Palate: Potently herbal and piquant. the bite of a sorrel sauce on baked salmon, or perhaps even a black pepper red wine reduction. The oak dominates, twinned to the powerful herbal notes. We’re talking high rye territory. Stewed prunes, dates, almond paste baked goods. Over steeped black tea. Grapefruit peel.
Rating: 6 / 10 – love the nose. And the palate works but it’s not something I could reach for all the time as I struggle with the big herbaceous style.
