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The aroma is intensely malty, with some toasty notes, and possibly some alcohol presence as well; darker versions may have a chocolate-like or fruity aroma.
As the wine ages, particularly if it spends significant time on lees, the wines will develop toasty notes.
As the milk solids reach a toasty hazelnut color, the pan is removed from the heat.
The aroma should be malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness.
The white wines of the region are characterized by their toasty, smokey notes due to fermentation in oak barrels.
The roasted flavors are extracted and dominate this blend: the roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavor.
The flavour is rich and sweet, often with toasty notes, and sometimes hints of chocolate, always balanced by a significant alcohol presence.
When the player hits the right ramp, one of the quotes that is played is toasty!.
The liquid also becomes caramelized, becoming dark like molasses but much more complex, with a toasty flavor that has hints of coffee and caramel.
