Tasting Notes
The initial nose showed charred wood embers, dried seaweed, boot polish, salted liquorice and marzipan. Thick, textural and full of subtle notes of lambic ales, smoked lemon juice and hessian. Water brought tarry rope, carbolic acidity, umami paste, mushroom powder, mustard oil, birch sap, strawberry cough mixtures and smoked dark teas. The mouth was dense with camphor, leather, putty, liquorice and tar. Cereal notes too which brought a 'peated granola' vibe. Smoked paprika, aged orange peels, kerosine and curry leaf. With water we found metal polish, rice wine vinegar, verbena, black miso, hot plasticine and herbal tinged peat smoke.
Dram-Cierge Favourites:
Meat In The Middle is a full flavour spectrum adventure from beginning to end. Sweet and sour sauce over kelp greets you on the nose. Burnt pancakes with manuka honey kick off a thread of sweet notes which continues through the whole experience. On the palate tar covered ropes drip over kedgeree with fried shitake mushrooms and glazed ham. Cough sweets and sweet chewy barley reveals itself with water. Not a dram for the faint of heart but rewarding for those who dare to try new experiences.
