As the second third begins, the wood is leading the profile with the toasted wood and cream slightly behind and a very faint baking spice still remaining. At a half inch in, the wood gains a slight char and the toasted bread note goes away while the cream and slight baking spice remain. At an inch in, the charred wood transitions to a toasted wood and the cream is very faint while the baking spice has left the profile. The retrohale is now a charred and musty wood. As the third comes to a close, the cream disappears and the toasted wood becomes a bit drying. The strength in this third remained at slightly above medium.