Peated
Sweet aromas of macaroons, burnt ginger biscuits and salted caramel merged with red liquorice, chocolate fudge cake and buttered toast, while light honey coated burnt heather. The flavours were bold and robust as applewood smoke washed over antiseptic-glazed lamb, roasted with rosemary and almonds, and served with kale fried in ghee, scorched limes and hot smoked mackerel.