Colour: greenish gold.
Nose: powerful yet unctuous. The very malty and peaty initial nose is also characterized by impressive notes of soot and ember. Not only gamy, it also quickly becomes meaty (BBQ, bacon) and oily (green olive). Allowed to breathe, camphor and iodine tincture illustrate its medicinal development. Right at this moment, with its salty, lemony fragrances, the aromatic palette clearly evokes mezcal. Gradually, an intense smoke indelibly floods the taste buds. Notes of curry and clove.
Palate: concentrated, rich. The particularly fruity (pear, apple) attack places peat on the right side of the palate. As on the nose, it has become medicinal (ointment), dry and seaweedy. Next, papier d’Arménie and incense bring lots of spirituality to a mid- palate peppered with grains of barley. At the same time, barley water refreshes the taste buds. At the end of the palate, coconut milk and dark chocolate appear alongside wildflower (dandelion, buttercup) and aromatic plants (basil, oregano).
Finish: long, rich. Full of imagery, the start of the finish allows us to hear the crackle of logs in the hearth of a chimney. Later on, various meats are placed on the same cinders. This is the moment that blood orange chooses to enter the stage. With perfect timing, their juice refreshes every part of the palate. On the retro-nasal olfaction, acrid smoke throws a thick veil over the end of the palate, revealing a chocolatey peat. The empty glass is medicinal, ashy, rooty, empyreumatic and peaty.