Petrichor vindaloo

An earthy and lightly herbal initial aroma that includes petrichor, wine cellar must, various cooking oils, tree bark, basmati rice, lemon rind and crushed oatcakes. A little reduction brings soda bread, dried wildflowers, chamomile, bergamot and lindseed oil. In time wee notes of toasted pumpkin seeds, liquorice and ginger beer. The palate is gently waxy at first. Lots of green pepper and fruity chilli warmth, then paprika, ointments, new leather, lychee, goat cheese, clay and mineral oil. With water there’s spearmint, clove oil, white marshmallow, wood char, hessian, bitter chocolate, black tea, pepper, toasted cereals and hoppy pale ales.