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A richly peaty nose tinged with fermentary aspects. We found initial notes of cider apples, bonfire smoke, natural tar, hospital corridors, mussels pickled in brine and fish sauce. Water brought sharp green acidity, nettles, charred beach wood, seashells, grilled langoustine and bandages soaked in mercurochrome. The neat palate was deeply sooty and fat with bacon lardons and pork scratchings. Kiln and boiler smokes drifting together with a lick of iodine. Reduction offered a dustier and deeper side, pure blue peat smoke, more bacon notes, wood ashes, squid ink and salt and vinegar crisps.