Limited to 2 bottles per member
Stone fruits and gooseberry tarts merged with burnt hazelnuts and salted cashew nuts while maritime aromas deepened to peat bogs, tobacco and leather. A wave of sweet medicinal phenols on the palate joined coal and smouldering leaves to give an industrial feel before fennel seeds, nutmeg and cloves complimented coffee beans and singed prunes. Aromas became more ashy and sooty by adding water, giving a dirty chimney stack feel that had elements of charred meat and leather. The palate remained sweet with toasted cereals, liquorice and cough syrup garnished with dried herbs, oily mackerel and nuts roasting over smoking charcoals.