137.15 Wafts of smoke

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Big, rich smoke greeted the Panel as, in the neighbour’s garden, beef jerky was being cooked over an open peat fire while we hung linen on the washing line. On the palate, even more smoke, as the neighbour started another open fire using damp turf and moss to grill peppered mackerel with soy, lime and ginger. Following reduction we thought it was like a peat reek in a bothy, with smoked paprika, chargrilled lobster meat and a whiff of medical ointments. To taste, still plenty of smoke now intermingled with coal dust and warm wood ash, while chalky and flinty in the finish – quite an experience.

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