Larry411 says on December 3, 2021
Neck pour: Alcohol and copper forward, then rich caramel, marmalade, orange skins, baker's vanilla, corn flakes, oatmeal cookies, and salt water. The finish intruduces some light wet oak and re-introduces the copper. Water brought out more vanilla, but the mouth feel was watered down (no surprise) and the faults were still present. (82)
Pour a week later: The alcohol is better integrated and the copper significantly lessened, plus it's gotten creamier, smoked mild hot peppers show up as well as grilled pineapples with cloves.