The Athinola is  creamy and displays notes of baking spice and green almond with a Szechuan peppercorn finish. The lingering spicy mouth feel and slight astringency are the result of healthy Olecanthal content of 112 ppm,  comprising 30 per cent of the total phenol content. 
 
Biophenols 360.7 ppm 
 
   tocopherols 280.3
 
Fruitiness 5.0
Bitterness 3
pungency 4