Nose: Salted seafood and medicinal peat smoke, smoked rosemary and thyme, with wafts of floral honey.
Palate: Bold charred oak, grilled tropical fruits, and smoked cured meats. Earthy peat smoke, burnt caramel and herbal salinity.
Finish: Lingering smoke and coastal air, bonfire ashes, spicy oak, sweet honey, and salty brine.