N: Pulling the cork, and before I can even pour it in a glass, there's a big aroma of butterscotch candy. Given a little time in a glencairn, I get applebutter, burnt sugar, and subtle peat in the form of a little cigar smoke. P: Very rich dessert flavors of fruit pies, toffee, peppermint bark. There is some cinnamon and ginger spiciness. F: Sweet, rich, and slightly fatty smokiness of candied nuts. If you wanted creme brulee with the toasted sugary crust, but didn't know how to cook, this would be a reasonable substitute.