Peated
The nose is a cornucopia of curiosities – gooey chocolate fondants, coconut and mango to start, then cured meats, and finally mustard, horseradish and bonfire embers. The palate brings together sweetness and peatness – cherry chocolates, brown sugar on a smoking side of salmon, rauchbier, liquorice, burning tarry driftwood and bacon sizzling in a skillet.