Tasting Notes
Get ready for an al fresco dining experience as we prepared deep fried golden, crisp whitebait with dried chilli, seasoned with zesty lime juice as well as salt and pepper and a smoky red pepper mayo as a dip. Plenty of smoke on the palate but at the same time super intense tropical fruit flavours in perfect balance, like smoked pineapple coconut shrimps. Water added the sweet aromatic scent of a Thai green curry with spring vegetables simmering away on a medium heat. To taste, still with that sweet and smoky combination, but now with the addition of a certain oiliness as we got a whisky and treacle cured sea trout.