Fascinating ruby-bronzed Brazilian quadrupel aged on sugarcane-juiced cachaca oak chips leaves quite an impression. Spicy coriander adjunct sweetens enduring fruited ascendance and mocha molasses intensity. Tropical mango-guava-pineapple-nectarine tang, tart fig-raisin-plum dried fruiting and mild banana pleasantry enrich splendid chocolate-truffled creme brulee insistence. Dark rum-spiced caramel and toffee sedation found at busy fondue finish.     


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