The second thirds primary difference is the decrease in spice level. The dry red chili, although still a core flavor, has decreased 50%. In addition to the tapered spice, dry wood, dry earthy minerality, medium bodied cream and black pepper. The retrohale remains unchanged, still providing intense dry red chili spice, sharp cedar and faint bread. The finish also remains unchanged, still giving residual dry red chili spice, ash bitterness and dry wood. Strength increases to a solid medium-full, while body remains medium.