Tasting Notes
Smoke curled above a windswept shoreline as we laid charred pineapple, red apples and watermelon slices beside honey-roasted ham. The air shimmered with sweet perfume, a crisp sea breeze and the faint hum of laundry drying in the sun. A basket of burnt orange segments, parma ham and bacon crisps was set out beside driftwood on embers, while sweet ash settled like confetti over a palate that was both syrupy and savoury. With water, grilled nectarines and charred fruit tarts brought depth to a tide of briny cream, cereal warmth and subtle peat. The finish was full of zesty and tingling life, before softening into smoked syrup, sea salt and the warmth of sun on stone. After spending nine years in an ex-bourbon hogshead this was transferred to a first fill American oak oloroso hogshead for the remainder of its maturation.
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