Tasting Notes
Some of us were reminded of long-gone school days opening a ‘distressed leather’ pencil case, drinking instant hot chocolate and building a traditional balsa wood model aircraft. On the palate these memories were soon erased by tart and prickly flavours of sea buckthorn juice, pink peppercorns, medicinal herbs and pungent hickory-smoked sausages. Water released, at first, a petrolic, ripe fruitiness like an aged Riesling wine before the scent of burning heather and candied smoked chestnuts took centre stage. The taste, barbecued mackerels came drizzled in zingy ginger, chilli and lime, and served with rustic sesame, sunflower and flax crackers.
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