Peated
The nose suggested toffee, fudge, butterscotch and custard Danish, sweet mints (Berwick Cockles or Blackpool Rock) and hints of oak, celery seeds and laundry. To taste, we experienced a flavour bomb of chocolate éclair toffees and Black Forest gateau, white pepper, chilli crackers, coffee grounds and oiled wood (the sensation of ‘biting a cricket bat’).