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A surprising amber colour from a refill hogshead was followed by an equally surprising set of aromas. We imagined being in a traditional blackhouse and throwing onto the glowing peat slabs white paraffin fire starters as we crushed raspberries under muddy wellies. On the palate again very surprising as we described the taste like a lamb surf and turf with prawns and asparagus in a mushroom and red wine sauce. We added water and heard a gunshot as we smelled the ephemeral whiff of cordite before the yeasty, salinity scent found in a Manzanilla Pasada Sherry appeared out of nowhere. The taste, warm with a balanced sharpness, spikey mineral notes and a subtle tarry finish.