Tasting Panel Notes

We felt this one displayed an immediate and classic profile of raw peat smoke over sooty wood embers. We found notes of beach bonfire ashes, wet beach pebbles and surf-tossed kelp. It was invigorating, with an emphatic coastal freshness and many impressions of seashore 'dross'. We also got a feeling of malt vinegar on hot oily chips with smoked sea salt. Water brought sharper notes of lemon juice, coastal herbs, dried seaweed crackers and green chilli. A brittle, ashy smokiness was also unearthed. The palate was thicker, fatter and oilier than anticipated. We had lots of impressions of anchovies and sardines in smoked olive oil and brine, plus mercurochrome and natural tar. With water it displayed a lovely level of complexity, as we discovered cedarwood, smouldering rosemary wood and kippers slathered in hot sauce.