This bottle is limited to 1 per member
Hefty coastal aromas of smoked kippers, fishing nets and seaweed merged with salted chestnuts and cashews as they toasted alongside peppery haggis over hot barbecue embers. Not for the faint-hearted, the palette was thick and burnt as tarry ropes, treacle and liquorice coated burnt sausages, oily chorizo and honey glazed pork dressed with rosemary and tarragon. Water returned us to aromas of barnacles, smoked fish and muscles in a white wine sauce, however medicinal elements of antiseptic, cloves and angelica had now appeared. Coal dust and cask char brought elements of filth to the palette before being lifted by burnt toffee, violets and fragrant cigar smoke.