As expected with this now notorious make, the nose was dominated by such things as spiced pork scratchings, frazzled bacon rind, iodine drops, hessian, cured duck meat and venison salami. Add to that Barbour grease, roof pitch, silage and olives doused in petrol and brine. Some water brought sheep wool and mutton stock, cooking oils, chip fat, aniseed, eucalyptus and muddy farmyards. The palate was initially full of raw seawater and sardines marinating in olive oil. Then lemon juice, mechanical oils, smoked black olives, heather ales, sarsaparilla and more smoky bacon vibes. Reduction gave the impression of lemons charring on a BBQ, mentholated pineapples and tarry rope. Some pickled ginger marinating in rock pools with added mercurochrome. The list went on...