Tasting Notes
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The nose combined smoke (‘peat smoke bubbled through vanilla water’) with oily and briny notes (lemon-scented olive oil, bacon fat, tinned tuna, sea salt crisps) and oaked white wine. The palate had delicious earthy smokiness – heather moor burn and applewood bonfires, peppered steak and aromatic duck with all the trimmings (including hoisin sauce). With water, the nose turned more medicinal – Elastoplast, first aid boxes and medicated shampoo, with Chinese five-spice pork and punchy black pepper. The reduce palate hinted at green apple and chalky sweets (Edinburgh Rock) but majored on nutty smoke and sweet chilli and pepper heat.