Tasting Notes
First impressions were of stirring a glass of fine red wine with a stick of peat that had been marinated in smoky barbecue sauce. The nose was rich, with coal smoke, seaweed and charred spices from the pantry. The palate remained in the pantry, with vegetable stock and fennel, refried beans and tortilla chips, a splash of mezcal and salted rice pudding. On the nose, water introduced wintergreen mint, cranberry sauce and black tea enveloped by a peat fog. Burnt orange and nutmeg emerged on the palate, as did cinnamon pastries crowned with fried seaweed.
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