The nose was superbly punchy and full of hot pink peppercorns at first. Then shoe polish, pin-sharp smokiness, cured bacon and game meats. Dense sheep wool oils, burning newspaper and charred wood embers. Water brought heavier wood notes such as hot charcoals and burning pine cones. Then black olives, camphor, natural tar and silage. The mouth was initially riddled with anchovy paste and umami broths. Lemon juice on hot kippers, burnt brisket ends, piri piri sauce, pickled ginger and smoked German rauchbier. Water brought the peat front and centre and made the smoke more silky and rich. Also we noted herbal cough medicines, bacon jam, root beer and more smoked dark beers.