It smells lightly aged in an almost elegant way, but also in a way that's suggestive of a sweet and incoherent palate. It smells a fair bit like light toasty oak, which is actually pretty nice. There's also something a little leathery with some minerally apples on the nose, yet a hint of formaldehyde and mushroom a la Corralejo Reposado sneaks its way in too. The palate is oily and surprisingly rich with a sweet caramel note a a lot of nuttiness that brings in Walnut without being overwhelming, balancing it with pecan and a hint of almond. The sweetness really lingers in a syrupy way, though it does stay reasonably under control. There's a bit of spice (cinnamon and some clove) that adds burn and there's a little mint in there too. Vanilla is here for sure, but fruit is not very present beyond the mineral apple. There's a bit of something dark and sweet like dates and dried figs in the syrup, but it is hard to pick out. All told, this is weird and not something I particularly like, but it isn't that bad. The alcohol flavor is a bit present and does longer, but beyond that it's just kind of odd. The mushroom flavor does come out a lot more or a quick sip though and it brings a bit of rubber with it. There's a bit of something savory like low-grade roast beef for a brief moment after drinking Corralejo Reposado, but it vanishes quickly. This lacks the freshness, fruitiness, complexity, and definition of Corralejo Reposado and the result is highly inferior. Initially, it seemed like there might be an extra bit of rye influence here dragging this down, but that turned out not to be the case - it's just not that great.