Tasting Notes
Imagine sitting in a Scottish black house, dry-stone walls and thatched roofs rendered black with soot from a permanent peat fire in the centre of the building. On the palate we had rabbit stew with black olives, sundried peppers and garlic served with patatas a la pobre (poor man’s potato), fried with eggs and plenty of olive oil. Following the addition of water, a floral fragrant smoke developed combined with toasted cumin seeds and teriyaki sauce. To taste, it was like a rich barrel-aged oat stout beer with a burnt toffee flavour finish.