Spruce jam on a silent harbour

Wisps of wood smoke wafted through the earthy undergrowth of a wet pine forest, passing over moss-covered tree bark and green leaves. Then heather honey and apricot jam brought a layer of sticky sweetness to burnt toast dipped in antiseptic ointment. Meaty notes of smoked ham emerged, rolled in coriander seeds and brambles. Water released toffee and liquorice aromas, with fresh notes of pine needles, dried limes and lemon curd pie. Now, a punch of peat delivered bags of ash and soot from scorched wood, wrapped in waxy textures that combined with teatree oil and seashells on the finish.