Open up over time so make sure to leave some to test later on. Rather closed at the start, initially would place it around 88 or 89.
BBQ meat, Worcestershire sauce - sweet, tangy, a little bit sour and savoury. A meaty chunk of bbq ribs.
Light citrus in the mix, honey, vanilla, little sherry, toasted bread topped off with cranberry jam.
Charred grilled meats, ash cinders from a bonfire. Lightly seasoned with salt, pepper, orange juice, mint, and grass.
Very strong sweetness paired with that intense whiff of smoke. Very very oily as well, some chocolate, red wine reduced, dry oak and bitter lemon.
Spiciness comes from cloves, star anise and cinnamon. Pair that with bbq meats and its basically a briyani.
Long and pleasant (light to medium), slightly bitter in a good way.
Smoke just carries on and on, caramel fudge, green apples, cinnamon, roasted almonds, 30% dark chocolate.
Some salty brine, not overpowering, just a wee bit in the background. Malty deliciousness, could pass off as a stronger breakfast dram.
Salted fish and fermented shrimp can be tasted at the very end.