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We all felt we couldn’t get any closer to the naked truth of what that spirit was like - savoury aromas of fresh extra virgin olive oil infused with smoky olive wood aromas which we then stirred into a chowder. To drink we had a Conditum Paradoxum, an ancient Roman spiced wine with honey, pepper, mastic, laurel, saffron and dates, all we needed to add was smoke, plenty of smoke. We certainly got that following the addition of water with burning hay, a pine forest on fire and pre-harvest, the burning sugar cane fields. On the palate petrolic, oily, and smoky with the redeeming sweetness of white Rhum Agricole from Martinique.