Sweet and spicy aroma. First you’re hit with that hot rye spice cooling into dill and mint. Next, subtle baking spices of cinnamon and clove, also some barrel char and dried tobacco leaf. Then, a little cherry cough syrup and orange zest appears. After breathing for a bit it settles into sweet tea with a hint of buttery peach cobbler and vanilla. Finally, dark chocolate rounds it out. On the palate it’s a wild ride starting off syrupy sweet, then quickly becoming spicy and herbal, almost bitter before the sweetness returns to balance it out. I get cherry pie, lots of hot pepper and rye spice, rosemary, thyme, oregano, and nutmeg. Full bodied with a satiny feel on the tongue. Legs streak quickly down but hang on long and strong while heavy tears slowly drip continuously around them from the ring above. The finish is milder than expected and medium in length, with gentle tannins hinting at sweet almonds, some protracted dry herbal notes, a touch of bitter cacao, and some lingering orange peel. Nose: 9 Palate: 8 Body: 10 Finish: 8