Cinnamon donuts lead into earthy notes of walnut, leather, and fallen leaves. Subtly fruity, with hints of white currant and honeydew melon peeking out over the classic rye spice of angelica, catnip and black licorice.
Appearance: A core of zincite ore fades to pale yellow.
Nose: Opens sweetly, on buttered pancakes with maple syrup and cinnamon donuts. Gradually the aroma shifts to exotic, earthy notes of forest floor, cracked walnut, leather, red miso, and incense. Fruits feel ancillary, but kiwi, white currant, mulled cider and raspberry pastille all make an appearance. The rye spice is pronounced, lending bay leaf, angelica and chocolate mint.
Palate: Gently sweet with chewy tannin, the evolution on the palate mirrors the nose. Honey, coffee cake and a touch of brownie taking the lead. Dry rose follows, on walnut shell, fallen leaves and portobello mushroom; reminiscent of an old Oloroso sherry. There’s a juicy brightness that makes notes of honeydew melon, grenadine and orange zest come alive.
Finish: Cinnamon donut accompanied by nocino, black licorice and tar. As it fades, it softens to leather, orange peel and apple blossom.
With a few drops of spring water
Fresh, with a bright sea salt note rounded out by oregano and catnip. The palate grows creamier, tasting of cereal milk.