Citric peppermint smoke

A sweet, oak-smoked mackerel pasta with chili and lemon greeted the Panel. This was followed by the delicate scent of desiccated coconut, creamy vanilla, custard and mint making it a delightful offering. On the palate, the hint of sweet smoke combined with the creaminess of a lemon and gooseberry posset with coconut flapjacks. After we added a drop of water the smoke was even more delicate, if that were possible, alongside the aroma of a honey, lime and melon salad with mint. The taste had meanwhile turned to citric peppermint smoke that reminded some Panellists of (now banned) menthol cigarettes, while others created their own brand of peaty toothpaste.