As the second third begins, the oak remains up front while the black pepper has increased to become even with the creaminess. At three quarters of an inch in, the oak gains a toasted component. The retrohale shows toasted oak and light creaminess. At an inch and a quarter, some char joins the toasted oak. As the third comes to a close, the char has taken over the toasted component of the oak while a mellow cream and black pepper are in the background. The strength in this third bumped up to slightly above medium.