There was an immediate rush of antiseptic, mineral salts, smoked sea salt and pure brine – in other words, it’s very salty. Lots of mysterious medicines, potent green olive punch, floor cleaner, mechanical oils, brake fluid, toolboxes, oily racks and peppery mackerel ceviche with powerful citric acidity and freshness. Blind you would never guess the age! With water theres more direct smoked barley notes, soot, rye bread spice, BBQ char, hot sauce, hessian and chips doused in vinegar. The palate opened with lashings of raw bike chain lubricant, WD40, seawater, olive pickling juices, brine, tar, Ouzo, TCP, aniseed balls and herbal mouthwash. With reduction we got hot smoked salmon in vase water, mineral oils, smoked olives, Lapsang Souchong tea, hessian, clove oil, lambic ales and aged Geuze beers.