An intense honeyed sweetness made the initial introductions with burnt blackcurrants in hazelnut liqueur before we encountered scented wood smeared with tar and creosote. Traces of maritime brought the familiar fragrance of iodine and kelp with sea salt- saturated old rope. Peppered mackerel fused with smoked fish and charred driftwood as we took an interesting turn towards black olives with sugar coated fennel seeds, salted liquorice and cinnamon spice.
Complexity gained pace with strong earl grey tea leading towards blackcurrant cordial and the oily nature of a dirty old shipyard. Finishing with the woody crunch of charred twigs, the palate continued into rosemary with a hint of eucalyptus oil.