Rising bread dough, toasted cereals, and buttery pastries like croissants dusted with powdered sugar. This is followed by sweet orchard fruits (baked apples, golden pears, and golden raisins) mixed with warm baking spices (cinnamon and cloves).
Rich and viscous with an oily mouthfeel. Initial bursts of creamy caramel, honey, and toasted almonds give way to notes of baked apple, stewed fruits, and malty goodness. As it develops, drying baking spices emerge alongside cocoa powder, tobacco leaf, and subtle oak tannins.
Long, mild, and warming. It transitions beautifully into lingering, indulgent notes of chocolate, old leather, and a toasty, slightly charred finish.
