Made with a mashbill of malted barley, malted wheat, oats, and rye, aged in new charred oak, and finished in a port-style wine cask. The result of this complex recipe is an equally complex sensory experience, with tropical and candied fruit on the nose, including dried mango slices, pineapple chunks, raspberry and blackberry jelly candies, and grape jam, as well as matcha, rose petals, and dark chocolate. Floral flavors run almost to soapy, but are tempered by cedar, layered spice, nuts, chocolate, and tobacco. A lovely finish, with persistent dark fruit, spices, and lengthy bitter-sweetness.

Reviewed by: Susannah Skiver Barton (Spring 2020)