Nose: Fruity and pleasantly sulfurous. Stonefruit (dried apricots, nectarines, cherries), muscat grapes, honeycomb, toffee, browned butter, and barley sugar. Some wood-fired pizza oven (or Italian bakery) – sort of a soft, spiced, musty, woody, earthy smoke. Buttered scones and banana bread (studded with walnuts and chocolate chips, of course). Slightly green and earthy, with cracked black pepper.
Palate: Thick texture. Smoky fruit, dried roses, and toasted coconut on the arrival, developing to dank oak, dunnage warehouse, sweet malted barley, and molasses. Bananas, smoked salt, sponge toffee, and spicy cedar in the middle. Then comes rich earthy smoke, savoury wine-stewed beef, sweet balsamic reduction, figs, blueberry cobbler, and cinnamon. Some dried herbs and hojicha towards the back end.
Finish: Long. Stonefruit, butter-sauteed pineapple, honeycomb, white chocolate, hibiscus tea, ginger, dried oregano, and fresh-baked blueberry muffins. Thick creamy vanilla custard and sweet wort. Gently smoky and sulfurous.