Limited to 2 bottles per member
The initial nose suggested to us bonfire smoke caught up in oily sheep wool. We then noted sandalwood, drying kelp on a pebble beach, puffer smoke and cured meats. Water brought out carbolic wash, malt vinegar, dried tarragon and burning newspapers. The palate showed an initial rush of lemon-tinged peat smoke, camphor, TCP, iodine and smoked mackerel. In time it became pleasantly mentholated too. With reduction we got dried herbs, umami paste, anchovy butter, mixed olives in pickling brine and lemon juice.