I started nosing leather, shoe polish, tobacco, and oak, with a hint of cinnamon. The palate is a meld of cloves, brown sugar, toffee, and buttered popovers. The finish is more caramel and cinnamon sugar like cinnamon toast with cinnamon sugar on it instead of maple syrup. Mind you, this is the neck pour. Repeated sips discover an oakiness with more buttered toast. Buttery indeed like buttery caramel on toast. Not quite dulce de leche but like melted butter on caramel on toast. It's solid at least from the neck pour of a 15 year. It has a nice body. Makes me want to make buttered toast and drizzle caramel over it.