Nose: A bit hot. Spicy horseradish root, which if you haven’t tried it is delicious. Mild oloroso sherry. Fresh-baked apple pie, along with fresh flowers. Maple candy.
I didn’t spend too much time with it neat, and added a couple pipette-squirts of water. It’s still quite hot. Cooked apples and chocolate orange. Some Black Forest cake now, as well as an herbal spearminty element. Earthy, slightly mushroomy.
Wow, more rest and it freshens right up: now it’s honey- and flower-forward and much sweeter. Slightly grassy, with drifting smoke. Spices too: cinnamon, clove, and nutmeg.
Palate: Silky texture, and prickly but not searing. Arrives quickly with caramel and aromatic peat smoke. Loads of dark chocolate. Oily and aromatic woody notes as well. A good bit of cola on the back end.
The water steps things up here. Very dense. Lots of punky wood and mushrooms.
Okay, after tripling the amount of water in here it’s really started to come together. The heat is gone, replaced by caramel, cedar, moss, cherries, plums, and gentle smoke. Some amber maple syrup as well.
Finish: Woodsy and spiced. Mushrooms, decaying leaves, dark chocolate, nutmeg, Dr. Pepper, rosehips, clove, Spanish chorizo, toasted cedar, apple pie, cherry, and spearmint.