Notes from a blind tasting.
Smoke on the front with a little cowshed, then cleanly vanilla, both in a continuous change, then comes on strong acid, first lemon, then goes rapidly towards disinfectant, is mineral, including seaweed, and all in the first minute. After some time, the whole thing calmed down, the smoke is now reminiscent of a warming charcoal fire, next dominate damp rock, some camphor and lemon juice. Behind it is some caramel. With heat, it's more like lemon zest and boiled lemons, the sourish tips are gone. The smoke now has something of smoldering plastic.
Dark malt sweetness marks the beginning, the alcohol begins slowly, sharp ginger stuns the mouth slightly, in the second sip more mild chilli, the mouthfeel is more liquid, to the back it dries off significantly, tannins become increasingly stronger.
In the finish he is more on the dry side, the sweetness accompanies here subliminally, the smoke remains long, it does not become ashy. Even the slight anesthesia by the chili catch lasts for a long time.