Russet in color. A nose of cinnamon, and a lot of it. Along with other baking spices, it suffuses nearly every other aroma. Heavily spiced horchata, café de olla, and banana bread all feature it. Apple fritters and cracker jacks toe the line between sweet and savory. On the palate the texture is rich and buttery. Here, too, those oak-derived spices predominate, with licorice root joining the assemblage. Pumpkin pie is reinforced by masala chai and ginger beer. More traditional bourbon flavors of tarragon, verjus, and lemon meringue pie keep the oak in check. An array of citrus peels welcomes in cider apple and dirty martini on the finish. Sweeter than the palate, notes of hefeweizen and dark cuban rum persist on the tongue thanks to some grippy tannin.