Tasting Notes
Bewilderingly peaty at first nosing. Smouldering, resinous pine wood aromas drift from the top of the glass, along with brake fluid, a mechanic's tool box rags, iodine, kelp and charred pancetta, evoking smoky and spicy pork scratchings. With water it's still a beast, with salt-baked fish, black olive tapenade, heavily salted Dutch liquorice and glowing peat embers. In the mouth we found impressions of burning bracken, smouldering heather, herbal wood on barbecue coals and a robust medicinal aspect. Dilution brought notes of bitumen, tar, waxed canvas and drying seaweed, plus hot chilli sauce slathered on pickled gherkins and dabs of horseradish and English mustard.