To start the neat nose is melted brown sugar in butter followed by a surprisingly clean wood smoke, like a distant Arbroath smoke house. In addition we get antiseptic notes like germolene or a lemon scented savlon next to aromas of red clay in a pottery. To taste it feels like being in a sauna, sitting on the highest bench during an ‘Aufguss’ whilst eating wasabi. With the addition of water a foamed neoprene wetsuit turning quickly into salty butter on burnt toast. With time shellfish aromas of mussels and scallops develop. To taste, now intense sweet like a croissant with butter but also savoury bacon notes and fragrant incense sticks of sandalwood in the finish.