Official tasting notes.
Nose: Timber yards and sandalwood spice, candied ginger and salted, burnt caramel syrup. Dried pineapple with a subtle hint of clove and mild Szechuan pepper balanced out with a touches of grape bubble gum.
Palate: Savoury burnt caramel up front with flashes of all spice leading into a mid palate of pecan pie. Toasted coconut swished around with viscous honey and salted prunes.