The second third continues with the toasted, smoky and slightly stale oak up front with black pepper and mustiness in the background. At a half inch in, the toast level has increased a bit. At three quarters of an inch in, the overall profile is now a bit dry. The retrohale is musty, toasted, smoky, slightly stale oak. At an inch in, the mustiness has increased to now blend in with the toasted, smoky, slightly stale oak. At an inch and a quarter, the black pepper picks up a little bit. At an inch and a half, some dry earth joins the profile. The strength in this third remained at medium.