Nose Bold tannic oak and thick molasses lead to burnt gingerbread and chocolate muffins. A hint of burnt rubber and warm tarmac join dark toffee and toasted spices, with a sweet, meaty note of Frazzles developing in time.
Palate Candy floss, drying oak char, blackberry jam, caramelised brown sugar, and bitter chocolate. Leather, and trickles of oily molasses cushion fragrant peppery spice.
Finish Chewy spices linger, with rich oak and barbecued tropical fruit, salted caramel, and baba au rhum. The peat influence doesn't overpower, but it's there, seasoning everything with hints of charcoal, green pepper, and earthy smoked tea.