Brenne has a fruity, vinous demeanor unlike anything else on the whisky market, and this year's bottling deploys a greater use of Cognac barrels. Ripe honeydew melon, poached pear, strands of lemon and mandarin, and warm, creamed rice pudding. Mandarin segments in watermelon juice liberally sprinkled with pepper, then some fudge-like sweetness emerges, barbed with fennel. The French oak spices persist into the finish, heaping on the pepper and licorice.