The nose combined custard donut and vanilla slice sweetness with a seashore stroll – seaweed, salt water, iodine – we followed a rainbow to a pot of chowder cooking over peat. On the palate, our magical seaside feast continued with peppered smoked mackerel and roast pork; followed by marshmallows, cotton candy and chocolate in porridge. On the reduced nose, we imagined a boat trip to the Bass Rock; then pan-fried scallops, lobster and black pudding joined the feast. The palate expanded our taste fantasy to include Cullen Skink, Kalamata olives, beach barbecued prawns and Victoria sponge – with smoke from distant burning hay bales.
Refill hogshead, Ex-Bourbon