Bottle limited to 1 per member
The nose had gentle smoke and earthy sweetness; sliced cooking apples, honeydew melon and homemade blackcurrant wine, caraway seeds, first aid kits and Elastoplast. The palate conveyed similar themes – eucalyptus leaves and lavender sprigs chucked on peat embers, the wisping smoke clung to our tweed jackets as we stood awaiting breakfast kippers with redcurrant jelly. The reduced nose got brown sauce on sausage rolls, dressed crab and Cajun fries; sweet smoke, eucalyptus-infused sauna wood and Kendal mint cake. The palate now encompassed sea spray, mussels cooked in white wine, coal sacks and herbal smoke, with cardamom, clove and ginger warming the finish.