Room temperature when drinking: 25 ℃
Eyes: Dark gold
Nose: The strong and delicate peat is slightly animal-like, and smokes large pieces of bacon. Shirley barrels are interlocked with peat silk. This sense of fusion has only been felt on Gemu Lake. The middle section is raspberry, strawberry and other red raspberry jam, some fresh prunes. At the same time, it is mixed with the weak smell of sweat, yeast dough and fermented cheese. At the end, the rich, fragrant, European-inspired powder comes on stage and plays a concerto of Castella sauce and heavy cheese.
Palate: The slightly salty cheddar toast, the peat is quite elegant and lighter than I expected. Nitro lime, lightly disinfecting water. The powerful Genting incense in the middle is no longer bound to peat, sweet mineral water (grey rocky feel is significantly increased), baked wheat grains, nabati cheese wafers, and slightly sweet frankincense. At the end, smoked meat and minerals tick the taste buds from time to time. The taste repeatedly jumped between the turbid broth and the clean minerals.
Finish: Long and rich, honey water, a mouthful of lime, the powder is quite obvious. Soup with red dates, crab-flavored mushrooms, corn, fish and tofu.
Body: Medium and heavy, with explosive oily and waxy texture, no bitter base
Nose: 88.5 / 100
Overall: 88.5 / 100
Overall: Smell is relatively fresh and lively. Both Nose and Palate are full-bodied, full of grease, and peat has no roughness. Genting gene is really easy to use.