Community Tasting Note

JerM wrote:

Monday, December 31, 2012 - (Chens@BengHiang) Toffee coloured, cloudy in glass, with a rich nose of toffee, raisins, plums and dried prune, salted caramel, butterscotch and dark chocolate, and a very beautiful and inviting medicinal smell (phenols+creosote?) which immediately brings JY back to Papa's old lab. Floral honey notes on the palate, with elegant smoke and tar, friendly old cupboards, ethyl ester sweetness, glycerol viscosity, finely textured with still some dusty velvet tannins, giving way to more caramel softness and butter menthol, ending with tingling eucalypt. Drinking beatifully now, this port is evocative, evanescent, complex, and beautiful on it's own, but gosh, it went even better with BengHiang's signature Kong-Ba-Pau (hokkien-style braised pork-belly-fat buns) - fitting hand-in-glove. Breathtaking.

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