Selected Mizunara, French, and toasted American oak casks create multifaceted dimensions to this unique blend. The unique aspects of each wood and treatment are layered atop one another, precluding the singular taste of oak. The nose is creamy, spicy, and resinous, and the palate is richly textured and oily, soaked with barrel influence. Burnt sienna in appearance. Aromas of Creme brûlée, coconut oil, and chocolate pudding invoke the creamy richness of toasted American oak. Tarragon, nutmeg, and warm cola are among the dry, extractive spices highlighting the French oak. Mizunara's incense and grilled pineapple notes, meanwhile, take the profile in a totally different direction. Sweet and oily with a pronounced espresso note. It's pleasantly rich on the tongue, which obscures much of the tannin - surprising given how much wood is present. The French oak's robust spice notes inflect a maple syrup sweetness. Green grapes and red plums burst above the barrel notes for the first time. It's spicy, too, with za'atar, crystallized ginger and Szechuan peppercorns.