Inside The Engine Room

SPIRIT NOTES

Aromas steadily evolved into a crescendo of lobster pots, seaweed on seashells and creosote bound to green olives, burnt rhubarb crumble and Lapsang souchong tea. Burnt heather emerged in a plume of bonfire smoke and kippers while seafood sizzled on a barbecue and we sipped on oloroso sherry. With water the sherry turned to Fino with a salty tang to compliment the thick grease of a fishing trawler's engine room and sticky tar that combined with coal dust and syrupy cough medicine. Finally bacon cohabited with smoked oysters, mussels and herby sausages while a drizzle of sesame oil splashed onto salted liquorice, peppered mackerel and burnt toffee.