At first nosing we detected a sooty, ashy and yet nicely crisp smokiness. Pure, heady peat smoke aromas were all invigorated by a clear and potent coastal freshness. We also got impressions of bacon frazzling in a hot cast-iron skillet, and touches of soy sauce. Water softened the smoke ever so slightly and revealed aromatic notes of bonfire embers, kippers, barbecue sauce and natural tar extracts. The palate revealed a pure, thick carpet of peat smoke laced with iodine and seawater. We also found malt vinegar, pickling brine, cornichons and a pristinely sharp saltiness. Reduction brought more tarry vibes, smoked sea salt, mustard oil, green olives and preserved lemons in brine.