Initially sour, cranberry, date, walnut caramelized in cane sugar, black currant. Dark fruity with sour accents.
In the meantime, the smell is also reminiscent of the meat juice of wild boar and beef, especially with a little hand warmth.
Baked cocoa and coconut oil, cane sugar and cardamom produce more standing time and more air.
Very, almost borderline, bitter, the mouth contracts. Reminds me of the effect in the mouth of the first time trying dark chocolate with> 90% cocoa content.
After a short acclimatization, very dark fruity, again partly associations of meat juice and seared game, dates, cranberries. The whole time accompanied by a certain sour note. Gingerbread cookies and forest honey in the background.
With time and dilution with saliva in the mouth, the bitterness takes over again. It feels like chewing on roasted coffee beans in a dark chocolate coating.
What remains is a cane sugar sweetness that quickly gives way to a pleasant bitterness. Medium-long finish, the bitterness changes from mocca to semi-dark chocolate. A hunch must and dark fruit.
This bottling didn't press the right buttons for me, the bitterness was too dominant for me at the start and after a while in the mouth, the sour note was sometimes too concise for me.
That prevented me from being rated over 90/100.
Nonetheless, an interesting sherry barrel whisky that often reminded me of a certain Armagnac in the nose (Darroze Domaine de Bellair 50yo)