Second third’s profile is essentially a continuation of the first third’s profile. Still a well melded profile centered around distinctive notes of bread, leather, cedar and balanced white pepper. The profile becomes slightly grittier, providing a dirt like grit. Retrohaling brings forth the same deeper black pepper, cedar, creamed bread and a hint of ripe stone fruits. The finish still lingers with creamed bread, cedar and cigar ash. Strength and body is still on the medium side.