The color corresponds to Mahogany without reddish, middle between Tawny and Brown Sherry
Sherry aromas and a hint of sulfur at the beginning, some old rags and cowshed. Over time, wine and brandy aromas and beautiful, still juicy dried fruits develop very full, slightly buttery, roasted aromas. Nothing stands out unpleasant, everything is well integrated. Something balsamic, dried plum and damp tobacco, clearly sour without being unpleasant. Now cooked peach and cigar smoke, a wonderfully complex conglomerate. At that one can smell for a long time. When warming impressions of flowery soap, lavender, only briefly, heated first, the acidity dominates a bit too much for my taste, but now goes in a fruity direction, like grapefruit scraps.
Rich, slightly oily mouthfeel with plenty of chili at the beginning, the dry spice clearly outweighs subtle dark, heavy sweetness of roasted acacia honey. Tannins are only hinted at. Also in the mouth it is very complex at the latest at the second sip and here everything is well integrated, incredibly balanced. Subtle fruitiness, roasted aromas, dry sherry with spiciness and strength, leather, barrel acid, everything interwoven, nothing is tangible, as long as the liquid is still in the mouth.
In the finish he starts dry, then becomes increasingly sweet before he dries again at the end. The precision with which raisins and apricots only appear on the finish is impressive. A slightly acidic, nutty lethargy of the pharynx lasts the longest, quite long to be exact.