Like the combination of the beast version of Muhe and the old Spesselli. Xinjiang red dates and ginger brown sugar caused me some bad memories of Shirley barrels, then came the beast, pepper, leather, red / yellow curry, smoked onions and Orleans sauce. The flavor is slightly pungent, and the tail is thick and long-lasting roasted nuts and oak flour.
The very simple and straightforward brown sugar oak soup gives the impression that it is a little too old, and the taste of roasted nuts masks the lighter flavors. Afterwards, the winery characteristics of Genting performed very well, with coconut, tofu, cheese, a lot of salt and salt and pepper.
It is fuller and stronger, with a good fat feel, fair sweetness, a very small amount of tannin, a slightly sour astringency, and a bitter bottom.
Long-term, sea salt, 80% cocoa, ginkgo.