Nose

Sweet, coastal peaty notes — like Chinese-takeaway crispy seaweed. Ash-rolled soft cheese and well-toasted hazelnuts. Salted caramel ice cream. Boot leather. Hints of bouquet garni herbs and lemon furniture polish.

Palate

Medium. Barbecued peach and apricot, and tinned-peach syrup. Seaweed and lentil crackers. Cooking pork fat. Grilled green bell pepper, a touch of pickle brine, and growing prickly heat.

Finish

Smoky herbal peat notes linger.

Comment

Lip-tinglingly warm, but tasty.