Peated
Limited to 1 per member The nose combined smoke (‘peat smoke bubbled through vanilla water’) with oily and briny notes (lemon-scented olive oil, bacon fat, tinned tuna, sea salt crisps) and oaked white wine. The palate had delicious earthy smokiness – heather moor burn and applewood bonfires, peppered steak and aromatic duck with all the trimmings (including hoisin sauce).