A water addition is not necessary in my opinion, whereby this new facets come to light. Amazing, I find that by adding water, the "Chili Catch" is intensified.
Bright amber shines in the glass, on the glass wall of my Premium Snifter sticks an oily streak. In slow motion solves syrupy "legs" and relish their endless laps back into the glass. Roasted hazelnuts stand up powerfully with overripe sour cherries, dark malt plays with creamy roasted aromas, while slowly juicy plums and plums thrust into the foreground. The nose is extremely complex and invites you to dream: late afternoon, in the corner of a darkened room is an antique leather chair, the old wooden floorboards crack, oak and leather flavors mingle with old stale air. In addition to the open humidor are a few crumbs of dried tobacco, dry cedar spreads its lovely scent. Sweet fruit flavors light up, raspberries are served with redcurrant and blackberries on a mirror caramelized sugar. The fruit flavors are always sweeter, dried oranges and velvety peach pulls through the nose, the alcohol is slowly becoming powerful and underscores with its voluminous nature, the increasingly dominant fruit and leather flavors. Raisins, hints of baked apple and cinnamon show up, the syrupy sugar is always sweeter, my salivation is massively stimulated, in the background is a fresh menthol note with a pinch of Moroccan mint. After a quarter of an hour, raspberries, blackberries, cherries and strawberries come to mind again. The dark sherry aroma vanishes and the sugary sweetness leaves ...
With added water: Somewhat flatter, but sweeter and more fruity.
Shortly fruity sweetness flashes on, in the next moment, the first sip is carried in a cloud of dark, roasted malt and spicy wood tones in the palate. From wet leather and loamy soil rises peppery pungency, briefly flashes on chili, tobacco and sour cherries stick with a plump warmth on the palate, caramelized sugar mixes with spicy wood tones. The alcohol is perfectly integrated despite 54.2%, hazelnuts end in old, slightly rancid walnuts. Wet tobacco leaves and moist leather dissolve, abrasion of orange and grapefruit peel their tart and slightly sour flavor. The mouthfeel gets creamier, a butter flake melts under the tongue. The second sip is noticeably sweeter and more fruity, caramelized sugar and dark orange sprinkled with a pinch of crushed pepper, the mouthfeel is surprisingly not creamy after the second sip, but dry and dry. Walnuts and grapefruit play together, old peach sticks with cherries and tobacco on the palate.
With added water: Creamy, milder, the peppery sharpness and the fresh mint note are more intense. In addition to the peppery pungency intensifies also the initially only briefly perceived "chili-catch" which is clearly noticeable in the aftermath.
The finish is sometimes creamy, sweet and fruity, but then changes in the next moment and is dark, dry and dry wooden. In the background is a fresh touch, a hint of menthol and peppermint provide refreshment. From time to time, rasp of dark chocolate and a few drops of cold espresso come to the fore and revive the tart aroma. The slightly tart grapefruit note intensifies after a few minutes, as does the peppermint note. Astonishingly, a small pinch of white pepper tickles on the palate shortly afterwards, zests of dried orange peels fall on hazelnuts and caramelized sugar. The aftertaste is medium long, but returns several times and surprises with a new aroma composition ...
With added water: nutty, creamier and not so tart. The peppery spiciness with "chili-catch" rests for a felt eternity on the tongue and is occasionally broken by creamy walnuts. The mouthfeel is extremely creamy and buttery after the addition of water.