The second third has a couple notable transitions; increased wood bitterness and a new note of bread. The remaining profile still remains, with notes of dark and bitter cocoa, roasted dry nuts, balanced tongue layering black pepper and baking spices. Through the nose, still an intensified and welcoming black pepper spice, sharp oak and the bread note from the mouth draws now coming through the nose. The finish remains unchanged, still providing slight black pepper on the rear palate, faint wood bitterness and dry roasted nuttiness. Body and strength continues to be at a medium.