A very funky and savoury start.
Veal bone broth in the early stages of cooking. Roasted carrots, fresh bay leaves, caramelized onions, star anise and ginger. Now it starts to get a little sweeter with clove, cinnamon, nutmeg, tamarind paste, molasses and sassafras.
It had a very meaty nose.
Savoury all over the taste with a lot of those nosing notes, lots of cereals and maltiness with a hint of old rubber. At some points of the taste, close my eyes and I had some Campari in my mouth with the scotch.
Lots of rubbery and savoury notes with a hint of peat. Lots of coca nibs and 100% dark chocolate. Weird but fantastic how it only showed up on the aftertaste!!