- Nose
- Smoked ham hock, dried mushrooms, sherbet UFOs, zesty lemon, rice paper, toffee, roasted hazelnuts, peaches, green apples, kiwi fruit, vanilla cheesecake, rhubarb and custard sweets, delicate peat smoke, damp hay, musty, machine oil, earth, farmyard notes, agave, mezcal smoke, antiseptic cleaner, petrichor, white grapes, dry driftwood, white pepper, mild buttery oak, vanilla, lime, charcoal, salt, seaweed, barbecue, citrus, wild heather.
- Palate
- Ham and hay smoke, oily, smouldering intensity, poppy seeds, lemon sponge, wet wood or bark, old apples, peppery, lemony, briny, oceany, shortbread, white wine crispness, grilled fish, machine shop grime, peat, iodine, almond paste, orange zest, liquorice, biscuits, honey, spicy, lively, dried fruit, citrus fruits, wax, olives, metallic touch, oily, wet grass, cream, brittle peat, wood smoke, orange soda, vanilla, cane sugar, butterscotch candy, cinnamon-topped pears, paprika cooking spice, minerality, potting soil, tropical fruit, mango, coconut, malty biscuit notes, slight almond marzipan.
- Finish
- Charcoal smoke, grilled fish, lemon (toned down), weed-like flavor, caramel, peppery, peat smoke, iodine, salted pretzels, cereals, orange zest, embers, dried fruit, tropical fruit (mango, banana), toast, brine, long and creamy, toasted oak, pencil shavings, lasting sweet, fruity peat smoke, medium-long, mild warmth, agave or mezcal note, herbal, green, earthy, wood flavors, wood smoke, vanilla bean, campfire, white pepper, acrid tannin, damp hay, pear, dusting of powdered sugar, bonfires on beaches, sea salt.
