Yellow fruits with a dash of peat, crushed almonds, honey and icing sugar. Almond paste, flavored with vanilla. With that, the smell of fresh bread, wheat under the sun, a little dry earth, a drizzle of olive oil. The peat bends a little, but barely. Candied lemon, juicy plums, Jura or Burgundy wine, Meursault. Finally a little farmer side, it was about time. The straw, the hay, the stable. We know, and it's nice to find these typical fragrances of the distillery. Honey of wild flowers, violets and daffodils. A few plums to finish, and a waxy side, beeswax rather than that for the parquet. A bit of both though. Evanescent smoke.
On the palate, it is suave, juicy, vinous, then the spices rise, spicy, white pepper, cardamom, it shoots the tongue, slightly watery vanilla, a touch of camphor. It's quite heavy, you don't really smell the fruit. A dull, but almost medicinal peat. Earthy, with lime, manure. Good loam ready to be plowed, and varnished wood.
Very long finish, on hazelnuts, an ounce of charcoal, humus, the peat still comes out, very vegetal. Vanilla, orgeat, cane syrup. Elderberry. Ripe a little dry. It fades away very slowly, gradually.