Peated
Something was aflame – toast, heather moor burn, pipe tobacco and seaweed tossed on a bonfire were all mentioned – along with heather honey, harbours and polishing brogues before a cèilidh. The palate was lively and enveloping, with gentle smoke, black fruits, marzipan, caramelised sugar and flying saucers; the finish found chilli pepper, pine resin, coal tar and ash.