Glenmorangie, Companta

 The mouth feel is not as oily (decadent) as I had expected . . . but it’s not exactly thin, either. Rum raisin from the nose has evolved into into Aurum liqueur (brandy with a citrus fruit infusion).  Of course, whenever I’m reminded of Aurum, then Parrozzo cake is never far behind. Buon appetito. There’s also dark chocolate, jasmine green tea, and a crust of peasant bread. Yes, that satisfying bread note is the toasted barley talking. Lastly, I’m getting some candy on the mid-palate. Vermont maple leaf candy, to be exact, with raspberry preserves on top.