- Nose
- Vanilla, rich peat smoke, ice-cream with chunky smoke infused caramel bits. Distinct meaty note, like raw/uncooked hot dogs. Floral, liver pate and smoke. Lillies, Windex and 'when you oil metallic instruments'. Toffee anchovies, Limoncello and tea tree oil. Parma Violets, childhood cuts and bruises and Parma ham. Very medicinal.
- Palate
- Rich, attacks across the whole palate, sweet, meaty, sparkling and smoky. Salty, cloying, like a car boat sale in an underground garage. Sand burn, honey sweetness then orange blossom and salted fish. Seaweed continues, tends to a sour over time, ending up at Belgian salami, herbal (bay leaves), leading to rosemary potatoes and Greek potatoes.
- Finish
- Heats up, becomes more smoky; reminds of smoking hot coals. Chili and pepper corns, burns. Salted crisps (and plain old salt), leather and basil. Focaccia, calamari and mechanics' overalls. A marsh with herbs. Herbier and more savoury than expected.
