Nose: Sweet, sharp peat. Peated Red Velvet cake with cream cheese frosting is my first impression. Strong woody smoke, burning moss, light ash, Spanish chorizo, horseradish root, and smoked hard cheese. There’s also some maraschino cherry, blood orange, lemon, fig, and raspberry jam. Cinnamon, cocoa powder. Maple-glazed, cedar-plank-roasted salmon.
Palate: Medium texture. Arrives with papaya, red grapes, blood orange, cinnamon, and honey. It develops to heavy earthy smoke and more rich sweet red fruit, with various jams topping various toasts. Rich earthy smoke in the middle, with roast beef and a bit of dill. Red pepper flakes, toasted cream, coconut, pain au chocolat, and vanilla bean.
Finish: Medium-length. Thick dark chocolate cake and muddy peat smoke. Some sweet barley and honey emerge after a little bit, spiced with nutmeg, cinnamon, and black pepper. Lingering ginger, orange, granadilla, and pineapple.