Layered and complex. Stone fruit baked in a dough (like traditional hamantaschen or Pueblo prune pies). The sweetness isn’t cloying, but rather playful and rich and it dissipates nicely. A bit of oak and warm char balances the finish. For anyone wary of port-finished bourbons or other whiskey becoming too sweet, this one draws on some of the boldness and character of port without becoming overly saturated.
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