Nose: complex, one of the few SMWS where the name actually describes the aromas, buttery but like a Mexican taco truck butter after absorbing all those spices on club night, picante mix, limes, green apples, chili peppers, taco sauce, do I detect a sort of berry-based citrus sauce used for dessert toppings?, long jing tea (龍井茶), spicey apples, spicey caramel, but all these spices are not the "hot" kind.

Palate: medium to full body but more towards full, initial palate starts a little slow with plain oily cooking paper, and sort of transitions early on into honey, mid palate gets very spicey but at 60% what did I expect?, honey, sour spiced grapes, raspberry sauce on pumpkin pie, calms down to a nice sweetness of vanilla and chocolate oak, later on there are more peanuts, roasted and boiled peanuts, this buttery feel is quite nice, ahh, seems like there is essence of Indian curry in here... but there is still a distracting presence of wood, back palate develops body and has a sort of paper dipped in honey, used butter but perhaps from cooking chicken or pork, apple cider. Very dynamic.

Finish: long, progressively dries the mouth, roasted apples but wrapped in some sort of cloth to retain the flavorful moisture, as the drying subsides there seems to be hints of smoke, roasted peanut shells, revealing some slightly minty colgate toothpaste, honey on the lips. The residual aromas seem to be more paper oriented, cooking oil, and my breath feels like peppermint candy. Wait am I getting lobster bisque without the butter?!?! A surprising pour.

Image courtesy of Eric Yee.

Eric Yee

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