Peated
The Panel mentioned a lot of smoke nosing this one neat, but the descriptors were all very delicate - smoky almonds and bacon rashers, smoked haddock soufflé and Lapsang Souchong tea. On the palate, Cantonese salt and pepper squid, fried calamari tossed in a mixture of honeyed stir-fried garlic, ginger and green peppers.