Nose

Incense, beeswax, cedar, roasted coffee, ripe fruits (kumquats cherries, plums).

Palate

Dense. Slippery. Toasty malt. Coffee, with figs and chicory.

Finish

Black treacle toffee. Perhaps even maple syrup.

Comment

A breakfast malt? Splendidly complex, with Japanese oak adding that extra touch of distinctiveness.