Finished in barrels from cognac maker Ferrand, to great effect. A hint of barrel char on the nose, along with burnt brown sugar, baked peaches, taffy, grenadine, toasted almonds, nougat, cooked pears, crème de cassis, and banana flan. The palate is smooth and thick, with pastry shop flavors, manuka honey, and rhubarb pie. The finish is oak laden, but rich with cooked fruit, charred oak, iced coffee, and dark chocolate.