Aromas of grilled peach, plum, and marzipan; the palate echoes the nose with the addition of apricot and lemon zest; toasted green peppercorn and salty peat smoke on a long, dry finish.
Nose: The savory side of rye is showcased by an array of exotic spices and seeds–caraway, fenugreek, dill, and mustard. Rye toast, grilled cornbread, and roasted taro root give it a bready depth. The…
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