Tasting Notes
The nose evoked campfire hot dogs, chocolate cupcakes by the seashore and corn snacks and kimchi eaten in a puffer engine room. The palate delivered sweet peat smoke, hickory barbeques and garden bonfires, burnt raisins in fruit cake, liquorice and soy sauce – then a mouth-drying finish of ash, embers and charred wood. The reduced nose drew impressions of jerk chicken, olive oil on seared tuna and curry spices, plum sauce, grilled pineapple, vanilla sponge and some perfume. The palate now suggested cinnamon, muscovado and stewed apples mixed into porridge, with a dry, hot finish of coal dust, brine and tobacco strands.