Peat Fried In Olive Oil

SPIRIT NOTES

We shallow fried our sliver of peat in fine olive oil, then added mushrooms, vanilla and heather honey before covering it with a hessian sack. To the tongue, the dram offered poppyseeds, smoked black tea, salted toffee and baked red apple. Introducing water generated more sweetness and a distinct salinity on the nose; cashew nuts, sursild (Norwegian pickled herring), vanilla frosting and Whitby kippers. Now, the palate gave us sweet tobacco, wet peat and sponge cake, with toffee and cinnamon buns.