Color: Polished violin. Nose: Cinnamon and fresh-baked raisin bread. Overripe plums dipped in brown sugar, with whiffs of vanilla and baking spices. Palate: Roasted nuts with tannic red and purple fruit jams. Candied apples, marzipan, and warm molasses meet currants and prunes. Finish: Sherry and warm cider predominate, with a little clove spice. Diluted: Even more brown sugar on the nose. Fruitier sherry character on the palate. Lighter fudge and white chocolate as well. Mellow barrel wood on the finish.