High plains driftwood

Brandy snaps, gingerbread and marmalade on toast were bookended by driftwood bonfire smoke and embers, and salty sea kelp. The palate majored on tangy, salty smoke, but earthier elements emerged – pickled ginger, roasted parsnips, smoked ham and yeast extract on a leather boot, with a finish of ash and brine. The reduced nose gave us kippers with tartare sauce and wrestling with a live lobster near a bonfire of old fish boxes. The palate now had perfumed smoke, dark chocolate with raspberries, ginger sweets and chewing on Tuscan cigars (like a man with no name). After eight years in ex-bourbon wood we transferred this into a first fill bourbon barrel.