● The dress.
Mahogany brown, very fine and tight tears, regular with fine and slow drops.
● The drop on the palm.
Burnt wood, a nice butterscotch caramel with vanilla, hazelnut, licorice and chimerole to finish off the acerola.
● The nose.
Very warm and dense, spicy and fruity, lots of pastry.
Black pepper, iagenburi spice (luxury shichimi), a ubiquitous caramel, cooked butter and golden brioche.
Cinnamon and baked pear coated with chocolate, ginger, ginseng and turmeric, a pine resin background on worked fir board.
Banana flambé and peanut ice cream.
Back to pepper mango and chimerole.
Camphor and violet candy finish.
● The mouth.
Waaa what depth and intensity! A spice market: Cinnamon, nutmeg, leather and brown tobacco, dark chocolate melted and then growing with creamy almonds and marzipan, small presence of soft caramel.
The pear is cooked again, in raisins, candied orange and black pepper.
A big lift of exotic fruits on the longan, the mango and the apple-cinnamon, superb.
The end of the mouth is elegant and floral: Faded old rose and violet candy.
● The final.
Very long and deep. Rose and violet, a long persistence on slightly bitter licorice and dry herbs.
● The empty glass.
Peppery and fruity: cinnamon apple, violet candy, cashews and candy necklace from childhood, pine resin and jackfruit.
A hallucinating Bourbon, pure piss of good god! An exemplary integration and balance, a bewildering complexity and infinite and deep perfumes.
Great art that will appeal to rum and whiskey lovers.
If it had to be given a subjective note, it would be a 92.