Tasting Notes
Big bonfire smoke surrounded green apples, brambles and limes while savoury aromas developed into salted pretzels and herbs. Sweet notes of marzipan, vanilla ice cream and coconut danced across smoked kippers and barbecued bacon before the palate arrived with applewood smoke and burning raisins. Flavours now embraced smoked venison sausages, haggis and mackerel with Germoline and mace spice on the side. Water unveiled salted liquorice, mussels, oysters and manzanilla sherry to combine with a roasted shoulder of lamb garnished with rosemary and a blackberry jus. Hints of citrus then combined with coal dust in the mouth while meaty overtones continued with bacon and onion gravy alongside fizzy cola and tar.