Peated
The nose took one of us to the Caribbean, with barbecued prawns, rum and coconut, while others reported a "farmyard funk" of hay bales, sileage, and honey and soy brushed over grilling chicken legs – take your pick. The intense, lively palate had ginger snaps, brandy butter, spiced grilled meats, apple tart and marzipan; to finish – polished wood, spiced rum and cigar ash.