The nose is greeted by a fully laden dessert cart, resplendent with assorted dried fruits and nuts, chocolates, and other confections. On the palate, rye grain delivers a complex and harmonious blends of herbs and spices.
Appearance:The full range of oranges and reds one expects from a sugar maple at the peak of autumn.
Nose:The nose is decadent, with sweet aromas of hazelnut macaron, ganache, marzipan and root beer commingling with sweet cider and an assortment of dried fruits (apricot, fig, and candied orange peel). Classic floral dessert garnishes such as rose, apricot noyaux, and vanilla offer heady top notes. The bass clef is carried by oiled leather, marshmallow and dandelion roots, and granite.
Palate: Creme anglaise makes for a rich backdrop to showcase classic rye spices of nutmeg, sarsaparilla, amaretto and stewed raisin.
Finish:The rye grain really broadens its scope with notes of cocoa nib, candied ginger, Peychaud’s bitters, and absinthe blanche.