Superbly well-balanced nose.
Camphor fruit, peach, plum, apricot. Slight exoticism. Mandarin, papaya.
Licorice, anise, gingerbread.
Honey, heady flower. Pink.

On the palate we mostly have yellow fruit syrup. Peach, apricot, lemon.
Lots of butter, pastry cream.
A little hay, mineral, pebbles, rainwater.

Final on lemon, citrus, tangerine peel, infusion.
Caramel, black pepper.

Almonds and frangipanes of a rare greediness. A little asleep initially, soft limit of the knee, he wakes up and shows a very beautiful volume of aromas. The peat also takes a long time to be felt. Some notes of pencil sharpeners. Spices emerge. I would have recognized Springbank blind, I'm not sure so much was worked.

Well spiced and melting and suave, vanilla Ultra drinkable, juicy, honeyed. Is not it a little too small?

Delicate spices, laid. And wax in length.

Yuanwen is the iconic sweet tropical fruit flavor of the refilled sherry bucket, high sugar, high viscosity, dense and strong, specifically manifested as banana peel, Elizabeth melon, sugar orange, butter-roasted banana, and a flickering cucumber With avocado. Compared with the high vintage of the Huage family, the flavor extracted from the barrel is obviously much thicker. Of course, his own oily wine body is also indispensable in shaping this smell. There is a faint floral fragrance on the side, but it is dense The fruity taste suppressed. A closer look at the peat began to emerge. Unlike Lagavulin, Ardbeg's peat sherry, it gives a cold and cold feeling. It is similar to oil spilled sampan, kerosene, and sea salt. It is easy to cause a large piece of sea on the sea in winter. Large-scale crude oil-like associations, or that peat in this wine is not even a polyphonic foil, is just an occasional decorative sound. What can stand against the fruit style is Genting's iconic greasiness, original soda crackers, closets that have been infested with the aroma of fried butter, almonds, coconut milk, honeycomb, cheddar cheese, milk flakes, vanilla, and minerals.

Coconut, white magnolia, Cantonese-style lily pot, ginkgo, barley almond porridge, egg white whipped cream, ok, now we know what the smell of the smell is suppressed by the wind of the fruit, and the peat is almost not involved The degree disappeared, leaving only a negligible amount of smoke. At the same time, there are also fruits different from the smell, similar to bellflower, citrus, yellow peach, lotus mist, mint, vanilla. As for sea salt, fat, sesame, resin, beeswax, chalky soil, soda crackers, coconut jelly, there is almost no change from the smell stage.
It has to be said that the expectation of being greatly raised in the stage of smelling incense, when it comes to the body, is still back to refilling Shirley's formula.

Medium, slightly salty, slightly bitter, essential oil, peach peel, orange stalk, rosin, mint, roasted vanilla.

Waxy and buttery. Vanilla, coconuts, peaches. Mineral notes in the background with pencil shavings. A few dried fruits. Quite restrained.

Palate is more punchy and spicy. Vanilla, custard, coconuts, pineapples, peaches. Slightly mentholated. Peppery.

Long, waxy, custard-y, spicy and floral.

wax, encaustic, sea salt, then smoke, old wood, cooked almond, a little dust, and cooked fruits coming out of the fireside.

Very waxy and marked by encaustic and varnish. There are many dried fruits: dried papaya, and dry coconut. But the wax undeniably takes over.

So, it's great. Oily, really very greasy texture. The flavors are also exquisite: beeswax, ultra-soft exotic fruits (pineapple looks good) and light but powerful notes of engine oil and grease.

Long, light bitterness and still a lot of wax and some lighter floral notes.