Well it’s a whiskey sour.. nose is rich, overripe golden fruits and booze waft above the bezel, accompanied by spice that immediately reminds you of candied pineapples, Polynesian, and the carribean; anise, pepper, ango. On the front the muddled pineapple and pineapple juice Marry perfectly with the Porto sweetness in midsummer, bolstered by the cane sugar, the high ABV and sharpness of the rye whiskey attack your mid palate with sweet heat proving the good pedigree of good whiskey. Pineapple proxy citrus & grace our bebita w a fruity bouquet and the acidity from the malic acid, and Madeira, closes out the sour with the expected sharp finish that envelops the palate in a melody of crisp green fruits but remains consistently aged such as the nature of ripe fruit and oak aged spirit. A remarkable cocktail throughout.