The signature malt in this recipe is a heavy- bodied, medium-peated island malt, with aromas of hot chocolate powder, cumin, ground coriander, nutmeg, ground pepper, a slight saltiness, mild smoked paprika, and a hint of fudge behind the spice. Orange, cumin, pepper, red cherry, apple, watermelon, clove, ginger root, and vanilla. A growing clamor of spices lead to a caramel creaminess before a dry smoky finish.