A polished wood bench sat next to the sea – well-judged woodiness is joined by toffee and caramel sweetness sitting alongside a sea breeze and a surf and turf beach BBQ. Smoke is present and ashy like a sooty fireplace, but far removed from a typical Laphroaig profile packed with TCP and brine. There’s still bold aroma here, but the peat compass is pointing in a slightly different direction this time around. Meatiness is pronounced – a leg of ham, shaved salami, beef stock, and is joined by an interesting rubbery flavour (Ledaig anyone?). Water brings out more sea-based flavours such as hay-smoked fish, damp pebbles and sand.
An oily arrival with immediate weight and body – and surprisingly sweet – a full roast dinner, oysters and king crab, meat stock – all dusted in icing sugar. There’s more coastal profile here on display than was on the nose with surface cleaner and brine starting to exert their authority. Burnt logs, twigs and leaves provide further inland smoky flavour and are joined by puff pastry apple tarts and light tropical fruits – pineapple. Water reduces phenolic levels, transforming the smoke to ash and chalk, whilst upping the sweetness levels again with the addition of tinned syrupy fruits.
Long, quite ashy and mineral with plenty of BBQ meatiness still in play.