The pot still spices are nicely rounded off with coconut and ginger.
A wonderfully sweet, almost perfumed nose.
Ginger, violet, fresh coconut milk.
A little oak, flavored with vanilla.
Toffee and caramel.
The malt is creamy on the tongue and fills the mouth with the taste of a green Thai curry, caused by a strong coconut note, ginger and pot still spices. Black pepper is dominant, along with cinnamon and a hint of anise.
Long and creamy.
Coconut and ginger become weaker, the wood note stronger, a little sherry can still be guessed at.