So reddish shimmering, as he shows himself in the glass, is also the start: Red, overripe grapes, the fermentation process has already begun. Blackberries, blueberries. Leather. Rotting leaves, damp forest floor, mushrooms. How do lichens smell? At least, such an association shoots in. A smoky note, which I would not grab for the beginning and from the hip first of all to Islay, is right at the beginning. The spicy scent of a curry plant. Increasingly intense, the berries and grapes push into the background. Very tasty nose, makes you want to taste.
At the beginning sweet-smoky with a high proportion of herbs. Dry. Not too weak, alcohol very well integrated. At turns maybe around 52%. The dryness, which probably derives from the oak, continues to spread, pulling the old grapes and the blackberries to the front. Also on the tongue shows the late autumn forest impression: musty, moist, rotting biomass. The smoke comes from the chimney of the forest hut. Better to collect dry wood for the fire ...
The impression of meadow herbs, which was weaker in between, intensifies after a while. Pepper is added. Dark chocolate, cold coffee, some anise, peppermint in the distance. Nice dry, mild smoked, still.
Medium to long, (very) dry and spicy, again with grape sweetness