Tasting notes from the producer

Nose: A complex mix of medicine cabinets, fresh mint, pine resin, smoked tea leaves and hospital laundry drying on the breeze. Almond flakes, kirschwasser, lychee, guava and pineapple rings in syrup follow. With water, there’s a background of vanilla pods and burnt cara

Palate: Oily, generous and meaty with pancetta-wrapped chicken legs, cured speck with bay leaves and salted Padrón peppers. Rich coconut butter, orange peel and Portuguese custard tarts dusted with cinnamon aren’t far behind. Distant wildflower fields of violet, lavender and camphor trees bring a freshness to the table. 

Finish: There’s plenty of lingering woodsmoke here, as well as rosemary, menthol and liquorice. It leaves you immediately ready for another sip.