Tasting Notes
On the neat nose we found lavender, quince and orange paste, yellow fruit pastilles, coal tar, first aid kits, iodine, bandages, silage, glycerin soap, barley sugars, mint tea and shower gel. These were followed by a palate offering peppermint tea, oodles of herbal smoke, oregano-infused olive oil, dried chilli, burnt raisins, wax jackets, pistachio, cheese börek and dry-roasted peanuts, which gave way to a Central American carnival when reduced. We now divined scents of smoked cheese, mezcal, neoprene, edam, a farmyard and a pleasingly grubby smoked mojito. On the tongue we were entertained by a mariachi-driven mix of smoked chorizo, chilli oil, barbecued herb sausages, chestnuts, blackcurrant jam on burnt toast and sweet paprika.
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