Peated
Descriptors for the aroma came fast and furious - gravadlax sauce, beech-smoked trout, black peppercorn-infused rye whisky and homemade sweet ploughman's pickle. The taste was like smoked brisket pastrami prepared in a brine of pink curing salt, sugar and spices, alongside mild goat's cheese on Jamaican gingerbread - intrigued?