Description
The nose was a contradiction, opening with a deep, savoury profile of black olive brine and a metallic hint of salt, followed by vanilla pods and butterscotch boiled sweeties. Then an ash cloud collided with fuzzy peaches, medicinal ointment and the pastoral aroma of a hay barn. The palate delivered a surprisingly smooth start, as we were immediately hit with torched caramel sauce and burnt crème brûlée. The sweetness was challenged by a meaty punch of sea-salt chips in a toffee sauce, smoky barbecue sauce and an oily chorizo. Water softened the nose to singed pork crackling and bacon crisps, while the palate retained its texture, offering chocolate chip butter shortbread and a dominant, sweet, smoky paprika.