The Peat Monster

Earthy, clean, and clear (mossy) peat, white smoke, vanilla, honey, light citrus with ripe pineapple, without the burn. White sugar, candied fruit, all without forgetting the peat. Freshly cut new wood, but also reminiscent of firewood starting to catch fire. Gradually, it releases some alcohol, accompanied by medicinal peat, potassium iodate, coarse sea salt, rare earths (if in doubt, smell a piece of lanthanum rock from Araxá). The transformation is that it loses its sweetness and becomes dry, with peat, wet earth in the rain, and boats arriving from fishing on a rainy day. The earthy, mineral ingredient of the peat is unlike anything I've ever tasted. Even before the water dripped, a sweet, vinous red fruit jelly began to rise, with plenty of pictina and sugar. It reminded me of Port Charlotte 10, although here the peat blends in well. Then, along with the water, there's a rustic wooden bench with new varnish, and new Brazilian hardwood furniture.

Mineral peat on the palate, slight spiciness, vanilla, aluminum ore, yellow flowers macerated with lush green leaves. The other day I watched a video showing the rarity of a soft, herbaceous, and peaty Hakushu 18y. Perhaps it's only like this after three years? Hoppy bitterness and practically dry and oily. With water, it's alcohol-free, but with a mineral, pungent, and semi-dry taste, if it weren't for the honey, yellow fruits, and vanilla. Wet peat, sphagnum moss on the wood, unexpected and welcome rain on a forest fire. White wood tannins and a light brine.

Mineral, light honeysuckle honey, warm on the palate but not burning. Rustic, wonderful. Tannins and gypsum.