Tasting Notes
We made beef brisket with burnt ends on a smoker and threw in some crunchy thick-cut potato chips, plenty of brown sauce, added a tankard of rich and peat-smoked porter, and for some this was heaven on earth. On the palate, dark and sweet, warm and smoky, molasses, peanut butter, chilli barbeque sauce and a slice of black bun. Following reduction, we smoked bananas over a peat fire with dark bitter chocolate and pistachios, while to taste, surprisingly soft and smooth with honey nut bars and smoked chocolate mousse before the smoke started to build up again rising to a delicious crescendo.h.