At the beginning it makes a fresh, fruity and floral impression in the nose. Ripe pears and green apples. Cut flowers. Honey, vanilla, brown sugar. From the background comes a slightly malty note, could also go in the direction of beet syrup.
Over time, the fruit sweetness expands, seems "broader" and no longer as restrained as at the beginning. Tangerines and oranges are added to the pears and apples, a hay and milk chocolate. Warmed caramel.
After a longer stay in the glass and oxygen contact even a few spices come: mild pepper, chervil, savory.
Very full-bodied with fruits: pear, peach, apricot, yellow plums. Dry and with a good portion of oak. Honey and vanilla, caramel, toffee, malt, leather - hints quite a bit at a matured bourbon barrel whisky. Cold espresso. Also on the tongue the cut flowers (cloves), but also slightly tart weeds. Increasingly spicy with nutmeg, chervil, savory. The caramel notes come again intensively forward, mix with the now tart herbs and the oak.
Medium long, dry. The harsh herbs lead, but still have a few fruit notes in tow, so it is not too harsh. Nougat chocolate and marzipan, toffee, cold espresso. Oak.