Peated
The nose evoked sea coal and chimney scrapings, Pontefract cakes, Eccles cakes, Demerara-sprinkled seaweed, beach bonfires and bothy drying rooms. The palate swirled with dark flavours – condensed smoke and treacle, toffee dipped in engine oil, pipe dottles, cigar ash and Spanish tapas (chilli garlic prawns, bacon-wrapped dates stuffed with almonds).