Root beer moat

Initial notes from the Panel included sawn rosewood, exotic hardwood resins, winter mulling spices, strawberry syrup and eucalyptus resins. A wonderfully aromatic, complex and rich profile we agreed. Some water brought out orange cocktail butters, celery salts, hessian and herbal toothpaste, plus some peppermint and aniseed. The palate was immensely spicy up front, with lots of American oak spices and lactones, liquorice melting on cast iron, black pepper, root beer syrup and clove oil. Reduction brought bread notes, rye spice, tobacco leaves, camphor and menthol balm and hoppy IPA notes, along with an impression of rosemary wood and natural tar extracts. Powerful but immense.