And the taste follows. We are not far from perfection.
The nose is ultra concentrated. It's superb because it's also not overpowered, nor disgusting as it can sometimes be on really big Sherry Casks.
It's fat above all, full of leather, shoe polish, molasses, dark chocolate, liquorice.
We have a superb rancio which recalls the best Cognacs.
And also this molasses which recalls the best Demerara.
The best of three worlds?
We have an intense blackberry, redcurrant and blackcurrant jam. It's stewed, in its copper cauldron, and filled with sugar.
We continue with herbaceous peat, smoke, gentian, Kâmpôt pepper and an assortment of old precious woods and small wild berries.
With a lot of ventilation, we also have a delicate camphor that is revealed.
One of the most beautiful noses I have ever seen.
In the mouth, it is the molasses that opens the ball. We really have the impression of drinking a Demerara.
Leather, shoe polish, caramelized sugar, cocoa, 90% dark chocolate, freshly ground coffee, liquorice, herbal liqueur.
A concentrated and explosive cocktail.
The fruit is not to be outdone. We always have the jam on the nose, but also some tropical fruits. Mango, papaya, passion fruit, and a big dose of orange.
The peat is oily, with charcoal, light smoke and meaty aromas.
The finish is long (not surprisingly), in the continuity of the mouth, on leather, smoke, barbecue, grilled meat, liquorice, gentian, molasses, orange zest and sugar.