We took a capsule of crispy seaweed, filled it with hard toffee and salt crystals, dipped it in beechwood tar and tumbled it over sand dunes. After our nasal meanders, the palate immediately had the Panel convening around a beach fire eating smoked pigeon pie from a coal scuttle and chewing on sticks of Brighton rock dipped in caramel. Water gave the nose lighter, fruitier notes of apple and ginger tea, lemons baked in clay and coastal air. The finish was buttered toast sprinkled with crispy fried seaweed, served on a hessian napkin soaked in blackberry compote. After eight years in an ex-bourbon hogshead, we transferred this to a first fill American oak PX hogshead for the remainder of its maturation.