Out with the gherkin, in with the brine

The neat nose was immediately crisp and pure, with vibrant peat smoke, beach pebbles, smoked cereals, mineral salts, smouldering pine wood, and delicate farmyard and bonfire inclusions. Water brought dunnage earthiness, smoked oatmeal, salted porridge and medical notes of bandages, hessian and green peppercorns in brine. The neat palate was petrolic in texture and heavily medicinal; lots of notes of bandages, gauze and mercurochrome were detected. It then took an umami swerve towards squid ink, smoked mussels and menthol and camphor balm. Reduction made it richly smoky and salty, with mineral salts, seawater, lemon juice and smoky bacon corn snacks. Tarry rope notes and big coastal qualities emerged in the long finish.