Can chivas work well?
macerated fruit and maderized, mold, we attack of course a "big" sherry!
wood too, intense, tenacious,
some spices, sweet caramel, honey
Madeirised wine like an old maury, with its dust on the neck at the bottom of a cellar, the Madeira side of the fruits (grapes, cooked orange), mildew, the wine that stands out strongly
some honey and cocoa
the alcohol arrives "finally" to amplify even more these scents
the barrel was stronger than the distillate, but what a good Sherry it must be!
Alcool chaleur, moisissure et Xérès, bois aussi, bien mélangés
c'est long et bon, surprenant.