Nose: Cinnamon (red hot candies), other baking spices (a small touch of clove, some ginger, nutmeg), table syrup, a touch of maple syrup, some dill, rye spice, sweet corn and corn husks, stone fruit (apricots, nectarines, peaches, some light plum), vanilla, sweet oak, orange pith, conglomerate of caramel, toffee, and brown sugar, red apple skins, candy apples, rye bread, spearmint and peppermint, some pine needles and candied orange, hay, dark chocolate, dried fruits (figs, dates, raisins), carrot cake, molasses, chocolate covered raisins Palate: Dates and carrot cake with cloves and nutmeg, white pepper spice, raisins and a touch of fig, relatively unrefined molasses, peppermint, candied orange peel, brandy chocolates, cinnamon, fresh corn and rye, table syrup, maple, sweet nectarines Finish: Sweet oak, mixed mint, dates, cinnamon spiciness, raisins