Spirit NOTES
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“Ooft!” said the Panel collectively via Zoom. A bonfire of charred nutmeg, rice pudding doused in petrol and hessian cloth singed at the edges. Then mussels pickled in brine, salt and vinegar crisps, pickled onions, lobster bisque with paprika and baking soda spooned into a rubber hot water bottle full of kerosine. Water brought vinegar-doused gravadlax, a dirty martini full of olive gunge served in a fishing welly, aniseed distillate, smoked chipotle chilli and industrial antiseptic. The mouth opens with a sting of wasabi then hyper-potent, raw peat smoke. Gelatinous in texture, like peated bacon lardons liquefying on your tongue. Pure buckets of tar and anchovy paste rubbed into sheep wool and topped with petroleum jelly. Water adds squid ink, rough and ready ointments, burning creel nets, Germolene and ramen broth mixed with seawater. Matured for five years in a bourbon hogshead before being transferred to a second fill ex-oloroso hogshead.
