First nosings suggested chocolate limes, sea salt and a roaring peat fire. We also found smoked pear juice, cloves and mineral salts; a dense aroma that became increasingly petrolic and sharp with grapefruit juice. Reduction brought out a dirtier edge of boiler smoke, plus burning seaweed, bandages, pickled gherkins and antiseptic. When neat, the palate was pin sharp, with seawater, mussel brine, malt vinegar and beach pebbles – wonderfully salty, pure and coastally evocative. Reduction brought lovely Asian umami vibes such as nori, pickled ginger and soy sauce, along with aniseed distillate, lemon juice, sheep wool oils and mercurial antiseptic.