Aromas combined in an alluring cloud reminiscent of dried flowers and scented candles illuminating the dark corners of a dunnage warehouse. Sweet balsa wood and the subtle spice of sandalwood moved towards the vegetal tones of carrots and parsnips before turning distinctly herbal with the introduction of tarragon and thyme.
The palate exploded with a sweet and spicy detonation that splintered off into cinnamon and ginger with dried chili flakes. Sweet desserts swirled as crème brûlée joined mince pies lavishly coated with brandy cream. The viscous and creamy texture continued long onto the finish but became progressively drier as it was joined by lemon pith and fine wood tannins.