We found this one initially full of lemongrass, parsley, chives and other green herbs, before developing some elegant, gentle peat influences in the form of gauze, squid ink, smoked olive oil and preserved lemons in brine. When water was added it became more cereally, with hints of icing sugar, citrus juices, myrtle, dried heather and pine cones. The nose was very fragrant and elegant overall. The neat palate was sweet, with smoky fruit juice vibes, notes of mercurochrome, passion flower and smoked teas. Water brought menthol and camphor balm, a subtle peat smoke tang and hints of green apple and light waxiness.