Tasting Panel Notes

The nose started with maritime suggestions (shellfish, rock salt and seaweed), then picked up antiseptics and iodine, earthy notes of moss and peat and unsurprisingly, smoke (we identified smoked ham and marshmallows toasted over a driftwood fire). The neat palate offered a robust body and intense flavours; initially caramel sauce and fig jam sweetness, followed by considerable smoke, spice and saltiness (burnt toast, lapsang souchong tea and a beach bonfire clambake). With water the nose settled to maple bacon, smoked oysters, dried papaya and dying embers. The palate became sweeter and more playful – smoked salmon, grilled pineapple and aromatic pipe tobacco.