The Panel were quick to fire up the barbecue, as initial nosing found salty smoked ham, freshly lit charcoal, heather glaze and sticky BBQ sauce, before notes of carbolic soap joined in as the coals crackled to life. To taste, we found clean and calming antiseptic, dry medicinal smoke and more of that lingering coal-fire ash, but this time from a campfire. There was also a rustic depth from dense rye bread or pumpernickel. A splash of water brought liquorice, crispy seaweed and emulsion paint, which heightened the medicinal profile. A few final thoughts included nostalgic hints of sticking plasters, root beer, road tar and a wisp of burnt rosemary. After six years in an ex-bourbon barrel, we transferred this to a first fill American oak oloroso hogshead for the remainder of its maturation.