The nose was highly allusive to stormy notes of wet rigging, creel nets soaked in seawater, crushed aspirin, and pickling brine. A first aid kit, mercurochrome and gauze dipped in antiseptic. Some reduction brought impressions of pickled ginger, wasabi, soy sauce, sushi rice and gravadlax with dill. Also, jalapeño poppers and camphor. The palate was immediately hot and powerful. Lots of smoked white fish, bacon frazzles, pork rinds in a hot iron skillet, malt vinegar, wood resins and pickled onions. Water added natural tar, TCP, herbal mouthwash, and singed hessian. A real kaleidoscope of peat and coastal flavours. Previously in a bourbon hogshead for 6 years before transfer to a refill charred red wine barrique.