A warm simmer of fermenting citrus juices prickles the nose. Also citrus rinds, chalk dusters, limoncello, tart green apple, cut grass, sourdough, beach pebbles, smouldering twiglets, burning hay, clover honey, creel nets, tar extract, gentian eau de vie, scrunched newspaper and raw kiln peat smoke. Water brings smoked elastoplasts, canvas, pink sea salt in porridge, kippers, lemon juice on raw oysters and liquid Magi seasoning mixed with brine and malt vinegar.

Unreduced, the palate is chock full of paraffin, tar, cod liver oil, beach wood ash, carbolic soap, smoked white fish, salted almonds, gauze, antiseptic, anchovy paste and peated marmite. Water brings out a smoked menthol quality. Dried seaweed, anthracite dust, lime juice, aspirin tablets crushed up with mineral salts, sheep wool doused in turpentine, eucalyptus, white mushrooms and green peppercorns.