Nose: Applewood smoked ham, apple juice, fresh orchard fruit (red apples, green apples and pear), black pepper, coastal campfire that has been extinguished, seaweed, old seashells, Connecticut wrapper cigar ash, slightly candied lemon peel, cooked basil and parsley, dark chocolate, slight iodine/medicinal note, apples marinated in sherry, fresh cooked bacon, prosciutto cotto, aged malt, spinach and arugula, balsamic vinegar, salt, smoky sea air, light caramel and butterscotch, a touch of oak spice, thyme Palate: Ashy peat, bbq ham, bbq chips, apple sauce, rich apple juice, cigar smoke, cigar ash, green apple skins, old caramel, charred wood, savoury oak charcoal smoke, some green paprika and a touch of Spanish paprika, sweet malt and pear nectar Finish: Charred brisket butts, sweet and savoury charred maple wood, mixed apple skins, a touch of butterscotch, a hint of lemon peel, oak charcoal