Nose

Black treacle, tar, and curry powder, with meaty and rubbery aromas. Blue cheese and malt extract (Marmite). Under it, there’s bruised red apple, anise and nutmeg.

Palate

Medium. Red vermouth and liquorice, samphire and roast beef. With water, it sweetens considerably as toffee and dark chocolate emerge. Pumpkin pie spices, too.

Finish

Short and drying, with subtle apple core.

Comment

An unusual style that reminds me somewhat of a Oaxacan mole sauce.