Peated
We found ourselves in a busy kitchen, our noses revelling in the scents of making blackcurrant and lavender jam while roasting chicken in anise-flavoured pastis and orange juice next to clams steaming in white wine and garlic. The taste was an intriguing mixture of earthy, ashy and sweet flavours like that of lightly smoked chopped sugar cane sticks followed by blood orange marmalade and a Jamaican ginger beer.