Tasting Notes
A dusty gravel path, with encroaching heaths and heathers, was being dusted with the ash from a nearby smokehouse. The palate was sweet peat, full of toffee, ginger, wintergreen and a wave of nostril-flaring spice. Offering up water elevated lemon and a damp oak to the nose, as things got more medicinal, along with the scents from a doused campfire. The palate now delivered alpine butter on cream crackers, topped with Italian herbs, dried nettles, ash and burnt blackberries.