THE 12 ELEMENTS
OAK
This aroma is the one we identify in wines and liqueurs when we are reminded of wood.
RAISINS
They are sweet, with an intense aroma and flavour, with fruity and wine-like overtones.
PLUMS
They are mild, sweet and sour and can evoke floral memories.
VANILLA
The aromas and flavours of vanilla could be defined as sweet, floral, smoky and slightly woody, but the truth is that vanilla is considered a flavour in itself.
CINNAMON
The aroma is intense and very particular, and its flavour is warm, sweet with a slight spicy hint.
TOBACCO
Tobacco leaves have a mixture of vegetable aromas typical of the plant, and after curing, we obtain rich and spicy nuances.
MAHOGANY
The aroma of mahogany wood is fresh, delicate and very pleasant.
COCOA
Organoleptically speaking, cocoa is a jewel, with citrus, bitter, toasted, earthy and fruity notes. This is an element that we are all familiar with.
HONEY
Its aroma is very particular and among the many aspects it offers us, we find floral, sweet, fruity, syrupy and sometimes acidic hints.
CARAMEL
When we think of the taste of caramel we clearly think of sweet, though depending on how it is made and the type of sugar used it can vary in taste, but in general it is quite uniform around the world.
NUTS
They have an earthy, slightly astringent bitter hint and a long after-taste.
HAZELNUTS
They have a mild, buttery flavour, with warm aromas reminiscent of toast, as they are usually roasted, either to be eaten on their own or to be added to a dish.
