Color light copper with rose-colored reflections vinous, sweet aromas are dominant, ripe pear and pear peel, light spicy notes of vanilla and cinnamon, very delicate beer aromas and toasted notes, some green wood again the vinous and sweetish aromas are in the foreground, also the pear is again well recognizable, the spicy notes are now stronger, including some pepper and caramelized ginger, also the roasted notes are now much more intense and become dry like espresso beans, roasted almonds and dark cocoa powder, berry flavors as with blueberries and some sloe, in addition, some wood the spicy and woody aromas become dry and more intense. They present themselves mainly as ripe sloes. In particular, a warming and tingling point forms in the middle of the tongue, like after eating ginger, it lasts for several minutes and only then fades with floral aromas. This whisky shows an amazing transformation. At first, it seems light and fruity but then shows its true colors on the palate with spicy and woody flavors that stick to the tongue.