Limited to 2 bottles per memberThe panel recognised this one as immediately brimming with fun and character. Lots of applewood smoke, coal tar smoke, rubber fishing wellies, crushed chalk and smoked white fish. Beyond that burning bracken, silage and sheep wool oils. Water brought a sense of smoked fabrics, linens drying in peat smoke, crispy bacon, smoked fennel, aniseed drops and squid ink. An unusual but terrific profile. The neat palate opened with a huge medley of smoked olive oil, natural tar, molten rubber and smoked meats. Things like paprika, tar, boiled ham, pork scratchings and dry roast peanuts were all noted. With reduction we got lemon juice, olive oil, juniper, earthy smoked dark teas, cough medicines, caraway, iodine and rollmop herring in brine with a dollop of anchovy paste.