Tasting Notes
The initial nose suggested caraway seeds, cumin schnapps, muddled mint, vapour rubs and smoked meats. Also bashed crab claws and scallops charring on a BBQ. Reduction brought a more agricultural aspect, neeps and tatties picked from wet soil, caramelised carrots and then peppered mackerel. The neat palate was full of boiled shellfish, creosote, waxy textures, herbal smoke, petrol, menthol vapour rubs and wasabi. With water it became sweeter and the herbal aspects more elevated. Lots of syrupy medicines, charcoal, farmyard touches, spiced cured meats, smoked fish pie with capers and charred rosemary branches.