Viewing eyes: deep copper and gold smelling fragrance. Nose: rich aroma of roasting, caramel sauce, roasted nuts (Almonds, almonds), followed by mascarpone cheese, candied orange peel. The unique spicy and spice flavor of rye began to emerge, unabated but extremely supple, fragrant amomum, nutmeg, pepper and cinnamon, and a little nail polish.
The crackling branches in the fireplace, the swaying warm light, the heavy greasy stains on the stovetop. The sourness of some red berries and honey roasted meat, a few dark berries, amber walnuts, red date cheese, wet soil, cheese mousse. The smell is smooth, and various elements are precisely stitched together, sometimes with bark and fresh mushrooms.
The smell of an empty cup makes the sour taste more obvious.
Taste Palate: turbulent spicy and warm feeling, chopped nuts and caramel sauce co-cooked, woody spices and tobacco fly together. Red date peel, gingerbread man, white pepper, pine wood, toasted croutons, vanilla pods, excessive charcoal fat, shortbread biscuits. Ginger double, roasted to dehydrated pulp, black tea bag, burst coffee beans.
The middle section is pantothenic Hei Brin, a mouthful of spices, rosemary, and sage. At the end are dried roses, cinnamon, woody woody wood and tobacco tobacco.
Final rhyme Finish: long and strong, pine, caramel, cocoa powder, black currant sauce, mayonnaise, dried flowers Body: heavy-handed wine body, thick fat.
The smell is actually lower than I expected, but the palate part is similar to what I expected. There is only one feeling when I drink it-the overwhelming flavor bomb. I don't know if it is thanks to the close to 70% alcohol content.
Rich and melodious, condensed and powerful, if it is not delicious, then I don't know what is delicious. At this moment, I am a rye. Love is really blind.