The nose opens with a well-cooked caramel and very pronounced roasted aromas, as if an oak barrel had been caramelised in a crème brûlée style. The vanilla emanates from the greedy fibre of the wood, the roundness settles in.

With a little airing, all the barriers come down and the vanilla spreads widely. It has taken on the consistency of butterscotch or coconut milk, and one can expect a very smooth mouthfeel.

The palate is very soft, with a sweet texture, yet the accompanying aromas offer an interesting contrast. They are primarily roasted notes, i.e. roasted nuts and coffee. A veil of vanilla quickly settles over the whole, with a lot of sweetness.

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