Peated
On the nose, we imagined some fancy potpourri – heather and lavender sprigs, dried seaweed and rolling tobacco – all mixed together in a big wooden bowl with a drizzle of truffle honey. The palate gave us the dark sweetness of crème brûlée, toffee apples and bitter chocolate, then lemon tart and sucking on a lobster claw; all the time we were aware of teasing smoke, like salmon being hot-smoked in the back yard or a Nicaraguan cigar.