Tasting Notes
The nose immediately suggested big wafts of garden bonfire smoke, smouldering twigs and damp leaves, before greener tones of crushed nettles, earthy undergrowth and silky heather smoke. In the background were some lovely and firm hints of malty richness and rye bread spice. Reduction brought notes of preserved lemons in brine, oyster sauce, limoncello cut with seawater, and elements of coal dust, salted liquorice and coriander seed. The palate opened with a kiss of hot green chilli, then broiled seafood, coal embers, chalky beach pebbles and smouldering driftwood on a beach bonfire. Water added notes of smoked sea salt, star anise, olive brine and white pepper, with a lovely herbal peck of peat smoke in the aftertaste.