Nose: My very first impression was crusty Italian bread dipped in olive oil. Some perfumey candle wax, especially retronasally. It then curls off into fresh citrus and ginger. Some crisp apple and pear. Slightly grassy peat smoke. Some very sweet basil in there too. Barley sugar, honey, and earth start to emerge after another few minutes.
A few drops of water added a coastal, seaweedy note, as well as crystallized pineapple.
Palate: Medium texture. Waxy in both taste and feel. Honey and clementine build to spicy ginger, poblano and chipotle pepper, peat smoke and candied flowers (hibiscus). Fragrant wood, toffee, demerara sugar, vanilla, dark chocolate, and peppercorns on the back end.
Water amped up the meatiness and the spice. Now there’s salami with paprika and peppercorns with some fresh horseradish, as well as more grassy notes in the peat. Maybe some of those Ritz cheese crackers? That’s a new one.
Finish: Well-balanced. Pear, fresh ginger, chipotle, tobacco, basil and green wood. Pepper-spiced peat smoke, a bit of ham, and a touch of salt. Rich dark chocolate on the tail end, as well as lemon tarts and vanilla.