Nose: Like opening the oven while your favorite cinnamon rolls are baking. An initial wave of heat that rewards you with the smell of sweet baking bread and complex spices (cinnamon, nutmeg, clove). Some light sweetness and fruit too. You can pretty much smell the rick house this barrel sat in for 12 years. Taste: Same baking cinnamon roll bready profile, with dark, rich maraschino cherries dancing on the mid-palate, and apple fritter. Succulent brown sugar that is ever present. Creme brûlée has been mentioned by other reviewers and I can testify to the accuracy of that description. Finish: The longest finish I have ever experienced with the cozy “Kentucky Hug” in the middle of your chest. ECBP shows its age with mature oak tannins dominant throughout the dram, and especially present in the exquisite finish. This is my fIrst bottle of ECBP. I can see why it is so highly revered. Not the “woodshed experience” I was anticipating for the proof. Delicious stuff. I will buy ECBP any chance I can, and am especially grateful to have come across this extraordinary B520. Get some.