Sea monster for hire

The neat nose bristled with carbolic acidity, brined green peppercorns, anchovy paste and crushed aspirin. Overall an austere and powerful profile, the Panel agreed. Water made it really very tarry, but also sharper with more sea air and coastal power. We also noted green olives and pickled lemons. The neat palate was very big and oily in mouthfeel, with immediate flavours of raw, dirty peat, along with puffer smoke, more anchovy paste and soy sauce. Reduction brought huge ashy smoke, along with even greater 'fatness' of mouthfeel and pure seawater, petrol, capers in seawater and both shades of olive. What a beast! This was matured in a bourbon hogshead for eight years before being transferred to a +4 char refill hogshead.