Peated
Our noses enjoyed mostly culinary impressions – smoky barbecued chicken (marinated in yoghurt and herbs) and something fried in tempura batter, served with tartare sauce, lemon wedges and plum chutney. On the palate we also found a mentholic, medicinal vibe, like muscle rub or a visit to the dentist; the finish flicked a little dragon tail of chilli heat, zesty lemon sherbet and ash.