At first sip, the whisky opens with notes of preserved sour plums, cherries, and raisins. It then grows more complex as layered woody tones take the lead, revealing coconut, mint, alfalfa sprouts, incense, and a touch of cooling herbal medicine—reminiscent of a soothing herbal tea paired with guīlínggāo. As it develops, creamy and dried-fruit notes emerge and blend into an irresistible cherry pastry character.

On the palate, it feels round and full, with a rich medley of dried fruits unfolding across the tongue. The mid-palate brings a sarsaparilla candy sweetness that gradually shifts toward woody tannins, accompanied by an elegant Japanese-style banana cake. The finish moves gently toward black coffee, while the lingering fruitiness keeps the tip of the tongue lively with a persistent, vibrant aftertaste.