The nose enticed with vanilla, pineapple and white chocolate, while a sweet dustiness reminded one panellist of chalk board dusters. We found a distinct maritime edge, smoked salted butter and old fashioned straw pressed cider. The peat smoke led on the palate accompanied by salty peanut brittle, caramelised red apples and watermelon jelly.
A splash of water brought toasted (borderline smoky) coconut, while soft minty notes gave way to lightly smoked white fish. The palate was slightly drying at first with a building sweet intensity. Flakes of sea salt were lightly sprinkled onto tropical fruit making for a sweet and savoury crescendo fitting of this regional marriage.