Description
This rather sweet and oily nose (flumps, salted caramel crêpes, freshly oiled clock mechanism, tinned mackerel) also has something of the seashore (lemon on scallops, freshly flooded rock-pools). The palate starts with wood (licking staves, chewing pencils), finds Moffat toffee and Oddfellows sweets (cinnamon, ginger and clove) before turning sharper with sweet and sour sauce over pineapple fritters. Water brings vanilla, coconut and coal scuttles to the nose, with wood now reminiscent of yacht decking or pine forest floor. Oiliness returns to the palate, followed by Jammy Dodgers, flying saucers, talc, leather, liquorice, ash and dirty martinis.
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