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Initially aromas of green malt piled in an old barn joined the spicy fruit of scotch bonnet chillies and the oily sweetness of marzipan. However, the palate launched a peat bomb that morphed through medicinal camphor and aniseed flavours and towards cedar wood and green leaf tannins with hints of clean earth. A few drops of water beckoned the waves to crash over rock pools and freshly prepared seafood with sliced lemon, before extinguishing bonfires and only stopping when the surf butted against mountains of fresh turfs of peat. Herbal notes now embraced rosemary and marjoram with salted caramel, lemon posset and salt and pepper squid to finish.