The air was filled with the wonderful aromas of mixed herbs and sweet sticky glaze. Thick meaty marinade bubbled as blackcurrants and cranberries became singed alongside walnuts in a hot oven. Puffs from the outdoor smoker blew in through an open window bringing with them wafts of engine oil that had fused with sea air and fish nets. Water brought about more ashy tones that became lifted by sea buckthorn and quince. Salty bacon crackled in a pan as charred marmalade bubbled like a hot mantle on smoked ham. Fragrant notes of bergamot and dry rosé wine combined with sweet leather and a handful of salted almonds before we arrived at a finish bound by grape seeds and pear skin. After spending 12 years in an ex-bourbon hogshead this was transferred to a 1st fill port hogshead for the remainder of its maturation.