- Nose
- Oily and grassy with background peat. Very industrial. Some black pepper with fennel and lemon thyme. Becomes creamier. Lumpwood charcoal, burnt candle wick, teriyaki glaze, eucalyptus, tobacco, tomato leaves. Oily. Very salty, mineral notes, smoked paprika. Rock salt, hessian, nettle.
- Palate
- Dry ash, and then smoking hot oil, pear skins, whole limes, runny honey and a hint of mezcal. A generous helping of sea salt, bacon fat and parmesan. There's a surprising level of sugary sweetness in the mix with candy floss. The peat here is very drying, very crumbly and mossy. Straw, cold butter, lemon thyme and with time in the glass, sour cream. Also, something we've lost in the age of liquid soap, but the purple soap bars in public toilets. Battered haddock, pine needles, candy floss and a minty freshness.
- Finish
- Drying smoke and then becoming oilier and giving way to creamy stuffed peppers and hints of engine. Less rugged initially, then the cracked black peppercorns and salt kick in. Gherkins and peppermint on the finish. Scorched earth. Cream soda, old style. Salty? Did I say sea salt?
