On the palate, our subject spoils immediately with an oily lushness and intensity, which I, and I do not really like the term, can only describe as wonderfully full-bodied. Classic Olorosonoten also lead on the palate. Add to that a taste and a feeling on the tongue, as if one enjoys an edge fresh stone oven bread. Covered with salted butter, which slowly begins to melt. The dark crust cracking hard, still slightly floury and just delicious. Associations with dark blackberries and sweet milk coffee in the background. Brandy beans and old rum I write down. I also perceive oak flavor, but never unpleasant bitterness or even woodiness. At the risk to repeat myself: just delicious!
Finish / Conclusion
Even in the third discipline, the reverberation, nothing to complain about. Long and sweet, the malt spreads on the palate, as one usually knows about a good cognac. Much less dry than expected. Sticks formally in the oral cavity and yet remains elegant and balanced in the flavors. Towards the end it then disappears calcareous-mineral. Everything as it should be.
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