Yes, nice part. The finish is indeed a little off, but the overall picture does not cloud that.
Tart fruit and smoke with a pleasant bacon note at the beginning. Sour cherries, fermented grapes. Becomes sweeter with time, a bag of red gummy bears - but not pure, because the smoke envelops the fruit notes. Light herbal notes, some pepper, turmeric, ginger, vanilla.
Red grapes, cold smoke, bitter, almost bitter, and directly a very interesting spice mixture of cinnamon, pepper, turmeric, ginger powder, crushed cloves and nutmeg. Coffee powder. As mentholig, as is so often the case with a wine barrel finish. Sweet and spicy at the same time, with a light muff and earthy aroma. Fresh, spicy tobacco leaves, similar to a freshly rolled Burmese cherrot (a narrow cigar). And if I'm thinking of Burma, then you could easily compare the tart and fruity onset with the taste of a betel nut.
Medium long, slightly dry, fine-dry and menthol-like. Chocolate, dry wood, remnants of grapes and betel nut.