A crustacean-encrusted blade of raw salt and peat cuts a swathe from the top of the glass. At its edges coagulates notes of antiseptic, sheep wool, fresh oysters stunned with lemon juice and some limey and gravelly minerality. Water dislodges notes of blue peat smoke, smoked mussels, burnt herbs, bacon sizzling in goose fat and smoked German beer.

The mouth is pure peat oils. Coal tar soap, burlap, squid ink and mercurochrome all dominate with support from crushed aspirin, TCP, beach pebbles and BBQ char. Water brings an oiliness and magnifies the viscosity. Notes of peated mead, motor oil, smoked bread and natural tar essence all emerge. A burning rosemary bush and some salted pecans in the finish.