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Brown Sherry in color. Syrupy aromas and flavors of creme brûlée, leather hides, hazelnut, toasted almonds, vanilla, licorice, and dried red fruits. Alcohol heat is balanced, finish is well integrated. — 10 years ago
Ryan Stewart
Brown Sherry in color. Syrupy aromas and flavors of creme brûlée, leather hides, hazelnut, toasted almonds, vanilla, licorice, and dried red fruits. Alcohol heat is balanced, finish is well integrated. — 10 years ago