Nose: Meaty (smoked peameal bacon, smoked brisket) char, hardwood bonfire smoke, pencil shavings, iodine medicinal note, a touch of antiseptic (hydrogen peroxide), smoked black mussels, some peanut shell, musty/dusty cellar, cool “blue” smoke, sweet cooling salinity, ocean spray, some apricot marmalade, red apple preserve, a touch of barrel char, a bit of old caramel and toffee, some rubber, touch of band aid, distant sherry sweetness, light spearmint, a touch of mixed ground pepper, maritime beach grasses, marinated spicy green olives, recharred oak barrels, toasted marshmallows, dark chocolate, mint chocolate, smores, wet earth, faint touch of tinned sardines, light manukah honey Palate: Chilli pepper seeds/flakes, maritime salinity, sweet apricots and some peach, ashy smoke (burnt meat ends with some burnt pipe tobacco), a small touch of brine, hint of wood varnish, some old caramel sweetness and old oak, sweet tea, fusil oil, olive oil, deep wet earthiness, touch of dry oloroso sherry tannins, vanilla sweetness and a hint of wintergreen mint, a but if lemon and grapfruit pith with honey Finish: Red apple skins, cooked seaweed, salty burnt meat, olive brine, cured meats, crisp charred bacon, peach candy