Appearance : orangey copper.
Nose : subtle yet robust. Orange zest acts as a dividing line, splitting the aromatic palette in two. On one side we find sugar cane and cane sugar, and on the other spices (clove, nutmeg) and heady florals (peony, orange blossom). We recommend taking your time and moving slowly to really want to make the most of this Bally which favours discretion over grandiloquence. Allowed to breathe, it becomes increasingly medicinal (ointment, camphor).
Palate : lively yet creamy. The earthy (clay, marl) attack wavers between dark and bright colours. Chestnut and sweet chestnut then bring an autumnal dimension to a mid-palate that has moved considerably closer to sugar cane. Gradually, chocolate drops and spices (cinnamon, ginger) shower the palate. The end of the palate reveals notes of salted butter caramel.
Overall : long, firm. The very fibrous (sugar cane) start to the finish evokes forest floor (porcini, moss, lichen) and makes a stunning return to the twilight character of the palate. Milky coffee then spreads across the taste buds, bringing refreshment. On the retro-nasal olfaction, citrus fruits (pink grapefruit, candied lemon) raise blocks of liquorice and cartloads of sugar cane. The empty glass is floral (freesia), fruity (strawberry), chocolatey and roasted (tobacco).