Early-morning bakery aromas lead into a sweet and oily palate of peach, milk chocolate and Italian roast coffee. Dark fruits develop in the finish along with a mineral note that’s been constant throughout.
Appearance: Polished copper with edges fracturing into a spectrum ranging from marigold to pollen.
Nose: Sweet on the nose and exhibiting a well-integrated depth of oak. The aroma is packed with cherry clafoutis, kouign-amann, pecan pie, and cinnamon roll. This is balanced by oaky spice (nutmeg, marshmallow root, cocoa powder) and oak-derived notes that only come from slow maturation (moss, candied praline, unlit cigar, sandalwood). Fruity notes of rubbed orange and lime peel, umeboshi, dried apricot, fresh peach tantalize along with ever present intriguing mineral notes of flint, slate, and iron.
Palate: The texture is sweet and oily, deeply flavorful without any woody bitterness. Coconut oil and honeycomb provide a rich backdrop for bright notes of peach, milk chocolate, Italian roast coffee and barrel char.
Finish: Blackberry and elderberry come to the fore as the mineral notes of graphite, slate, iron, copper, salt broaden. All this is overlaid atop molasses.
With a few drops of spring water
The oak is pushed into the background revealing the character of the spirit beneath. Aromas of vanilla buttercream, brioche, piña colada, and honeysuckle appear. The palate grows quite syrupy and develops some of the pastry shop character of the nose while the finish evolves with gingerbread, cardamom, and wintergreen.