Nose: The olorosso appears immediately with dark red fruit notes, plum and grapes. Vanilla, butter and slight floral notes follow with custard, heavy peach jam and cooking spices; nutmeg and baked apple tart. Sweetened apples and grape juice linger. Palate: A brief smoke appears initially with cloves, toasted barley and cinnamon. Very apparent sweetness of green apple and buttered tart, reminding of rhubarb pie. Pecans and malt mix with orange zest and cream. Finish: Medium finish with very brief hint of smoke, nuts and orange rind