Affinity for salinity

This dram's opening act was a birch-smoked sea salt, served from a new plimsoll stuffed with custard tarts and coconut meringue. The palate emulated the nose, with the addition of a rich agave, a lusciously silky texture and a herbaceous finish carrying accents of charcoal and orange zest. Water introduced baked lemon to the nose, with basil, streaky bacon and birch sap. The finish remained salty, but now with toffee, mezcal and chilli flake-spiked apricot jam.