Tasting Notes
We were at the beach, peat smoke wafting from a nearby smokehouse and sun-dried seaweed; the children had candy floss and ice cream chocolate wafers. We tasted a big smoke and brine combo, peppered hot-smoked salmon, tabasco sauce on oysters, tar, ash, chimney soot and a dry halva-like sweetness. The reduced nose combined smoked sea salt, rosemary and bitter lemon with winkle gatherers and waders and a fishing boat in a car wash (maritime, but clean). The palate offered muscovado sugar and treacle scones, wood smoke, roofing tar and chorizo eaten off a coal shovel; a very dry finish of pepper mixed with charcoal.