Nose:  Roasted blue-weber agave at the forefront, with warm vanilla, toasted almond or nutty notes, dried cherries or red berries (from the sherry-cask aging), gentle oak spice, and a subtle earthiness/mineral character. 

Palate:  Cooked agave remains strong and central, integrated with caramel/ butterscotch sweetness, oak and vanilla from barrel time, a peppery or black-pepper kick, some baking spices (think cinnamon or nutmeg), and a discreet dried-fruit/sherry influence. 

Finish:  Medium-to-long, warming and smooth, with lingering oak, softly drying wood/vanilla, pepper spice that gradually fades, and a persistent agave core that brings it back to the distillery roots.