Nose: Rich Oloroso sherry. Lots of sweet brown sugar, roasted malted barley, and some browned butter. Cherries, figs, banana, blood orange, and a bit of aged balsamic. Candied ginger, cinnamon, and dried chilis. Crepes topped with strawberries and melted dark chocolate. A hint of hay and dried herbs. Lightly-toasted walnuts and sesame seeds.
Palate: Thick texture. Rich spices and a pile of caramel on the arrival: clove, cinnamon, cardamom, and a bit of cumin. A wave of tropical fruit (pineapple, banana, kiwi, mango) and mulled wine, then thick malt and varnished oak on the development. A bit of nutty bitterness, more of those toasted walnuts perhaps. Toasted coconut, brown sugar, and chocolate chip cookies on the back end.
Finish: Medium-length, filled with warm spices. Fizzy orange sherbet, pineapple fried in brown sugar and rum, dried fruit leather, sugared raisins, blood orange, and plantain chips. Red velvet cake and cream cheese frosting. Clove, cardamom, dried ginger, and vanilla bean.