Coffee, chocolate, caramel, stewed and candied fruit afterwards
the 'famous' mold that I find, soft, velvety, the nut crushed in the background, dry and soaked wood!
dusty peppery spices, a vegetal return on the sap, cereal, vanilla cooked there!
soft, velvety, sherry takes its place here:
red and orange fruits on sour cherry, candied orange peel, dried fruits, nut shells and slightly wet crushed almonds,
the breadcrumbs with the cinnamon intervene suddenly giving more diffuse scents.
the grilled, toasted cereal, the caramel and dark chocolate which reappear, coffee grounds too
finish on bitter almond shell and sulfur.
the abv. can leave on the end too small in my opinion; it's sherry, oaky, caramelized, syrupy, musty (noble) but the finish is just crystal clear and sublime with sherry, dark chocolate, mold, infused and dried mint leaf; white pepper and tobacco then occur with the vanilla bean which falls to the teeth (after having been shelled with a knife) and the coffee extract
in short, simple but ideal for a night out.