As the second third kicks off, some mustiness joins the mix of wood, now more defined as oak, the bread, cream and light cinnamon. At a half inch in, the oak gains some char. The retrohale now carries a musty wood note. At three quarters of an inch, the charred oak becomes a bit darker and dominates the profile as mustiness is the only flavor component detectable. As the third comes to a close, the dark charred wood remains along with the mustiness. The strength in this third bumped up to slightly above medium.