Colour: gold. Nose: grains cooked in olive oil with brine and lemon juice. It goes on with peppered mackerel, smoked salmon with horseradish and some freshly grated black pepper. African mustard oil, fragrant earl grey tea and some red fruit-infused teas as well. Very subtle and elegant, although perhaps that may have something to do with the strength. But the aroma does indeed possess this really soft coastal characteristic, lots of fresh sea air, salty beach wood and dried seaweed. Mouth: oily medicines, fisherman’s boots, mercurochrome, vapour rubs and smoked earthy notes. More towards a classical, latter era Port Ellen style on the palate. Some kippery notes, smoky grist, boiler smoke and tarry rope. Finish: long, full of dirty lemons, salty seaweed, green olives in dirty martinis, chalk and crushed aspirin with iodine.
