Tasting Notes
Straight away on the nose the panel noted smoked trout and smoked venison! A meaty meeting of coastline and farmyard. Beyond that we also found lanolin, sandalwood and pork sage stuffing. With water there emerged brisket burnt ends currywurst, natural tar and smoked olive oil. The neat palate was similarly peppery and punchy with abundant meaty goodness. Lots of of peppered pastrami, malt vinegar, chorizo with paprika and pickled tarragon. Reduction bought smoked lemon barley water, camphor, sheep wool oils and BBQ glaze. A glow of charred bonfire embers in the aftertaste.