Tasting Notes
Smouldering heather on a beach bonfire created a seductive smog like treacle over hot chimney soot. Smoked ham merged with iodine on seashells before the barbecue roared into life to sizzle sausages and juicy rings of pineapple. Wild marshmallows found themselves harpooned before being mercilessly toasted over the glowing coals. With water our attention turned to charred pork belly with a thick layer of crunchy crackling, served with sweet toasted chestnuts and bacon. However, in our peripheral vison we spied caramel and chocolate dessert alongside toffee rolled in soot and baked apple pie topped with maple syrup and sea salt. After 12 years in an ex-bourbon hogshead, this was transferred to a Pedro Ximénez refill hogshead.