Roasted pumpkin appearance flecked with bright gold. A classical opening of brown sugar-laced oatmeal and freshly conditioned leather on the nose. As you swirl a Glencairn glass, Williams pear, cantaloupe, and mulled wine develop. Curiously, from a rocks glass the evolution is more tropical, leaning rather toward tangerine, dried papaya, and mint tea with honeycomb. In either case, herbs soon follow -- basil, dill, and wasabi powder. The aroma finally stabilizes into something resembling Pedro Ximenez sherry, displaying rosewater, treacle tart, and boiled cider. Unmistakably cask strength. A bright, pithy lime cordial note is rounded out by Mirabelle plum and sugar snap pea. Once the palate has acclimatized, more traditional flavors of affogato, molasses, and roasted mixed nuts emerge. A bold salinity tugs at the taste buds, calling soft pretzel to mind. As it fades, soft flavors of milk chocolate and shredded coconut wash over the palate.