Please limit one (1) bottle per member Aromas steadily evolved into a crescendo of lobster pots, seaweed on seashells and creosote bound to green olives, burnt rhubarb crumble and Lapsang souchong tea. Burnt heather emerged in a plume of bonfire smoke and kippers while seafood sizzled on a barbecue and we sipped on oloroso sherry.
