Nose: Tropical fruit medley (banana, papaya, mango), plantains, baking spices (ginger and nutmeg), mixed nuts (toasted almonds, roasted peanuts, roasted hazelnuts), light menthol and spearmint, dark chocolate, candied orange peel, chocolate orange, black currant marmalade, black cherry, blackberry jam, cranberry-grape juice, blueberry pie, a touch of sweet sherried oak, some pancetta, a touch of caramel mixed with butterscotch, dried fruits (prunes, dates, raisins), red candy apples, light peat smoke with some ashiness, sea brine, a hint of agave, mixed citrus pith (lemons, oranges, tangerines), chalky medicinal lemon, black and pink peppercorns, a bit of sherry funk and sweet toffee, a hint of floral eau de parfum, molasses and brown sugar Palate: Toffee with mild black pepper spice, spicy black currant jam, oak spice, green paprika bitterness and some ginger spice, blackberry jam with a dollop of caramel, some butterscotch oak, very light peat and some ashy smoke, a bit of agave and a touch of bittersweet tea, dates, chocolate orange, vermouth botanicals/spices (cardamon, cinnamon, cloves), juniper Finish: Sweet peat and some light ashy bonfire smoke, red apple skins, cinnamon spice, honey, pears