copper - gold
Very fruity when poured. Cotton candy, some maple syrup and sweetened fruit tea.
With a little time in the glass, a kind of wallpaper paste appears and the fruit is now more in the fermented, red berry direction. Like strawberries and raspberries. Now the wine aroma comes through much more clearly. Also has something of milk chocolate. Far back, when I take a deep breath, I find a kind of herbal oil.
Surprisingly spicy start. I would say ginger spiciness. It goes on earthy. Slightly dirty even. Then something builds up that reminds me of a strawberry chocolate liqueur. In addition, an overripe kiwi and some nutty bitterness. The taste of the chocolate is significantly higher in the cocoa content.
On the second sip, the maple syrup gets through better. The taste radiates something autumnal. And I think I taste a hint of smoke next to the maltiness.
It actually tends to be short to medium long. Nevertheless, the whisky stays in the mouth for a long time without being too bulky.