Nose: Burnt sugar with some oaky, estery funk gathering in the distance, creamy notes of vanilla and crème brûlée, a touch of charred plantain.
Palate: Creamy vanilla pod and rice pudding with a burnt top, dashes of candied orange follow soft butterscotch while a tickle of spicy heat develops on the tail, alongside a touch of woody clove.
Finish: Oak spice brings a comforting warmth, mellowing off into smooth vanilla and a dash of cacao for a long, elegant finish.