Tasting Panel Notes

About On island time: 

Tasting Panel Note: Barbecued sweet paprika, honey-glazed ham, smoked salmon on sourdough bread and grilled lobster with saffron aioli were just some of the tasty aromas mentioned. On the palate, the salmon had now a seaweed crust and was served with smoked mussels, lemon wedges and Moroccan-spiced fruity couscous. Following the addition of water, we experienced an odyssey of smoky maritime characters consisting of crab meat, lobster, mussels, scallops and samphire next to bags of savoury scampi and bacon fries. The taste was like a sip of the cocktail Jamaican Breeze: freshly peeled ginger, rum, pineapple juice, syrup and a dash of bitters, next to a beach bonfire. 

USA allocation: 216 bottles