Nose: limes grilling on a fire of driftwood by a rocky tidal pool. Sea foam washing over barley grain. Vanilla cookies baking on a sun soaked river stone. Strands of salted kelp drying on an old boat deck. Agave and aloe blended with pineapple, pears, and papaya in a smoothie with a drop of iodine and charcoal. Palate: bright, lively. Vanilla and pears over barley pancakes slathered with a syrup of hardwood smoke and sprinkled with rock salt. Finish: salted ham topped with creme fraiche and a splash of Williams Brandy infused with peppercorns.