Tasting Notes
Limited to 1 bottles per member
Immediately upon nosing we knew we were entering heavily peated territory. Huge notes of smoked vinegar, a sense of mainlining the stuff they put on salt & vinegar Discos. Pickled anchovies, seawater, fermenting lime juice, kiln air, aniseed distillate and natural tar. Water did little to soften things. Instead we got dried kelp and seaweed broth, rock pools, coastal heather, umami broth, hot paprika, iodine, tequila salt and pine resin. The neat palate showed pure, pin-sharp brilliant blue peat smoke. Germolene, mouthwash, TCP, tiger balm and mercurochrome. A monster! Reduction brought raw lemon juice on sheep wool, bonfire ash, Mezcal, gauze, industrial antiseptic and thrillingly pure, vivid and vibrant peat smoke. Quite a ride!