Nose: smells like that fat ginseng (fa kay sum), vegetative, Chinese herbs, with air time it gets more sour, but more like strawberries or cherries level of sourness, getting to sour feet level though.

Palate: medium body, dare I say slightly balanced, gets more dry with each sip, initial palate is a sort of honey citrus, mid palate has the initial palate amplified, feels like there are spicey burnt food bits here and there, some chocolate, back palate shows hints of stone fruits, baking spices, a sort of sweet smoke on top of that honey with honey aromas coming out of my nose. Could not tell it was a sherry cask.

Finish: short to medium, burnt meats on bbq sauce, fruit crystals, hints of burnt toast on the tongue and nose, seems to show some smoke.

Not sure what kind of sherry cask they used, but it seemed to behave more like a very used bourbon cask imho. Flavors are there and seemed hazy.

Image courtesy of Eric Yee.

Eric Yee

🇭🇰 🇺🇸(LA, SF) -> 🇯🇵 (京都, 東京) -> 🇰🇷 (서울, 부산)