As the second third begins, the oak shows a slight youngness to it while the black pepper has mellowed slightly but still has a very long finish. The retrohale remains musty, toasted oak and mild black pepper. At an inch and a quarter, the black pepper picks up to become even with the musty, toasted oak, which no longer has the youngness. As the third comes to a close, the musty, toasted oak regains a slight lead over the black pepper. The strength in this third bumped up to slightly above medium.