Dried leaves, oven-roasted peanuts, blueberry pie, caramel fondue, candied ginger, and orange peel on the nose. There is more sweetness on the palate, with brown sugar and chocolate peanut butter cup paired with peppery spice, pine needles, and an earthy dusty oak. With water, notes of chicory, coffee, barrel char, and burning sage emerge. On the finish, cooked dark berries, honey, and whole wheat toast. Jagged at times, but rich and dense.

Reviewed by: Ted Simmons (Fall 2021)