Limited to 1 bottles per member
The panel initially mused about whether this was the aroma of a fire being extinguished with malt vinegar. They also recorded notes that included lobsters charring on a peat fire, smoked Austrian cheese and root beer mixed with antiseptic. Some water invoked wood smoked game meats, burning gorse bush, rollmop herring, burnt tonka beans and flash fried cockles. The neat palate possessed an initially smooth and creamy texture, then kicked with kippers smoked over a tyre fire. Langoustines dipped in wood ash, high intensity peat smoke, burning mechanical rags and a strong mojito stirred with an oily dipstick. Some water brought out an almost pyroclastic surge of ash, along with lime juice, calamari, squid ink, menthol cigarettes and banana-infused TCP. The panel concluded this one was "Nuts!"