Round and honeyed on the nose, with brown sugar, flower notes, nuts and pretty much all that good amontillado offers. Flavors of white pepper, coffee and caramel have light citrus accents, and on the finish it dials things down and gets real narrow and precise. Very dry amontillado, but well made and true to the blueprint.

Smoky and resinous, with caramel, roasted walnut and iodine flavors that go on and on. A hint of oxidation and burnt molasses on the finish.

Light Orange. Milky, dried fruit and citrus peel aromas. Good tangy acidity; a lighter, well-balanced amontillado with a note of caramel and a long olive finish. Nicely made; a pleasant introduction to amontillado. 87 Points Gerry Dawes in IWC Issue 57 Nov/Dec '94 - Tanzer