Room temperature when drinking: 13 ℃
Viewing Eyes: Copper Gold
Smell Nose: The sherry bucket was more obvious when it was just poured out. I put honey, nectar, and dried wood sticks in the refrigerator for several years. After ten minutes, the Bourbon bucket appeared. A little mint, apple peel, red Fuji, fig, Green mango, then turned into multi-flower rose, earth, vanilla cake, a little fishy smell. Coconut sugar, coconut milk and coconut paste have been mixed throughout.
Taste Palate: Alcohol-free stimulation, alternating sweet and sour, lightly stained black cherry, dark fruit, cinnamon bread, fried nuts, smoked wood in the middle, wall fire, vanilla pods, figs, coconut, and summer at the end Into milk, a little woody spices, the bitter taste of grapefruit peel.
Finishing: Long, stewed red pear water, cinnamon water, atractylodes, freshly cut wood, a little coconut milk, 75% black chocolate
Body of the wine: light in the middle, full of fat, strong wrapping and soft body, no tannin, a little bitter bottom,
Overall: 83.5 / 100
Overall: The sherry bucket still prevails when you drink it, but this slightly pickled dark fruit always feels lack of vitality.