High West Midwinter Nights Dram Act 10 Scene 4

Tasting Notes

The nose opens with a wave of stewed dark fruits—figs, prunes, and raisins—followed by cinnamon, clove, and a light layer of fresh mint. Hints of caramelized sugar, toasted oak, and a touch of herbal tea give it added depth. On the palate, it unfolds with sweet notes of grape jelly, strawberry-rhubarb tart, molasses, and vanilla cream. The spice is mellow at first but builds with gentle rye heat, balanced by dried herbs and French oak tannins. The finish is medium-long and softly warming, leaving behind impressions of mulled wine, candied orange peel, dried cherry, and subtle black tea. Letting the pour breathe brings more balance between fruit sweetness and spice-driven complexity.

Food Pairings

Ideal pairings include duck breast with cherry reduction, glazed pork tenderloin, or venison with port wine sauce. The richness of aged Gouda, Roquefort, or truffle cheese complements the dram’s fruity and savory balance. For dessert, pair with spiced plum cake, fig-and-walnut tart, or bittersweet chocolate with dried fruits to mirror the dram’s luxurious port finish.