From Arbroath to Bogota

The nose neat was all over the place; sweet cured smoked bacon, medicinal mouth wash, burning a frankincense and myrrh scented candle as well as damp hay and a whiff of a nearby byer – take your pick. On the palate a glowing heat, like coming in from the cold into a room with a blazing peat fire. When diluted some still got the aroma of farmyard frolics, whilst others were turning the haddock in the barrel to ensure a perfect even smoke for the famous Arbroath Smokies. To taste deliciously crunchy, chewy Chicharrón Colombiano – Colombian-style fried pork belly.