Fat peat smoke, anchovy paste, medicinal tinctures, iodine and malt vinegar: these were just some of the initial notes recorded by the Panel. Others included freshly dried laundry by the sea, pickled cornichons, salted cod and fresh shellfish. It was an evocative nose, to say the least! With water we found these pickling juice vibes well enhanced, plus green and black olives, creel nets, pure tar and huge maritime impressions.

The palate opened with cask-strength mezcal, then margarita salt, pickling brine, wasabi, fish sauce and natural tar extract mixed with raw ginger; brine and umami, like seawater and soy sauce. Reduction made it even more textural, adding a sense of chewiness to the peat and thickening the already dense and drying smoke. A tang of seawater and lemon juice lingered long in the aftertaste.