We dipped wholegrain toast in rapeseed oil and smothered it with plum preserve and lime zest. The nose did nothing to give away the complementary wrapper of clay and soot experienced by the palate! The taste was spicy too. Water introduced dark chocolate, and dandelion and burdock soda, to the nose but once again there was no hint of earthy soot. Robust on the palate, the smokiness was enhanced by toffee, butter, brunost and sloe berries. After nine years in an ex-bourbon hogshead, we transferred this to a second fill charred red wine barrique for the remainder of its maturation.