N: 22 T: 23 F: 23 B: 22
Mocha, prunes, ground coffee, coffee and creamy drink, vanilla, apricot, figs, dates, dried apricots, sherry and wine and grape notes, a lot of malt and pearl barley porridge, Soviet cognac, sherry.
With oxidation, Armagnac tones of bristles, tanned leather and fatty fat appear.
It’s even hard to describe how many things explode the receptors at once.
Halva, prunes, coffee liqueur, amaretto, notes of wine fuselage and wine material (oilcake, pits, peel), the same sourness of the tannins of grape peel and ridges, kurabiye, dates, americano, dark chocolate, vanilla, cognac, lemon
Indelible and dense, astringent and dry, tannins of oak and grape ingredients interspersed, prunes and grape sourness, licorice. Then everything turns into the bitterness of oak bark.