Bottle limited to 1 per member
On the nose, balsamic acidity led to lemon over oysters, seaweed in rock-pools, wooden boats on a shingle beach, grilled whole prawns and bonfire embers – maybe an ice-cream wafer for dessert. The palate’s dark sweetness (vanilla pod in custard, brandy snaps, damson jam) struggled against the smoked herbs, smoker’s tooth powder, TCP, bandages and Cullen Skink. The reduced nose started with more sea-spray and ozone freshness – then turned to kids crab fishing from the harbour wall, taramasalata, kippers and smoked sausage in pastry sprinkled with salt. The palate offered sarsaparilla and bubble-gum, heavily roasted chestnuts, fried pancetta and eating toffee by a bonfire.