$533.00 $495.00 inc. GST
3 in stock
What’s this? Mustard? Mustard seed to be precise. Mingling with touches of chopped tarragon and olive oil. A ready-made salad dressing! Becomes steadily more savoury with notes of pumpernickel bread and sourdough starter. A little green matcha powder, some well-spiced carrot cake and twist of lemon. With water we find a captivating mix of camphor and rocky minerals. The arrival in the mouth is spice-studded and prickly. Many green notes such as cut grass, crushed dock leaf and chlorophyl – some chopped parsley and white pepper as well. A few winks of wax and soot in the background. Water brings clove oil, hessian and some cherry cola cubes.
The nose greeted us with an exuberant display of cut grass, tart plums and lemon drizzle cake. A waft of spice danced between pink peppercorns and sandalwood whilst being wrapped in a delightfully creamy texture that sat somewhere between linseed oil and butter. This progressed towards custard cream biscuits and soft pears with lemon boiled sweets as we approached the peppery palate. A spicy warmth cooled to mint and menthol on the tongue as wondrous flavours of praline and toasted pine nuts emerged from dry hessian sacks. Soft sponge cake arrived with a topping of dark chocolate and hazelnuts as floral notes merged into putty on a finish of fresh straw and wood.
A great whack of farmyard, yeast and sourdough starter takes some time to dissipate before subtler notes of wood embers, coal dust and distant peat smoke slowly emerge. We find it clean and slightly salty with scatterings of ash and embrocation. Water uncovers toasted cereals, mineral properties, BBQ char and an empty horse stable. The palate is immediately sprightly with notes of smoked grist, fresh barley, cured meats, Calpol and frying pancetta. Some slightly burning notes and a hint of salted dark chocolate as well. Reduction gave us salted liquorice, cow sheds, olive oil, lapsang souchong, wood ash and a sense of burning pine wood.