Tasting Notes
The nose had smoke from burning hay, waxed jackets, linseed oil and a trip to the seaside, with smoked mackerel and prawns on a beach barbecue. The palate had sweet, nutty smoke, toasted chestnuts, sugared almonds and bonfire embers – again, that maritime note gave salt spray, kippers and freshly ground black pepper on pulpo gallego. The reduced nose evoked blackhouse peat smoke drifting through a heather thatch, smoked mussels and a medicinal note of pink ointment and bandages. The palate’s sweetness (treacle, spun sugar, lemon meringue pie) struggled to match the smoked fish, burnt rosemary, liquorice, carbolic and Up Helly Aa vibes.
Find out more about our 40th Anniversary here.
