Salty bacon and pork ribs glazed with molasses emerged in a plume of sweet and fragrant smoke from burning wax, flaming sandalwood and roasted pine nuts. Barbecue smoke on the palate combined maple syrup with coal dust and chimney soot against a backdrop of smoked peanuts, brine and industrial confectionery.

With a few drops of water a burning beehive came to the fore with candy floss, pineapple and the dark, rich aromas of burnt sausages. The palate had now thickened to engine grease on leather walking boots and tugboat exhaust fumes concealing burnt chestnuts, burnt butter and beef jerky. Seven years in an ex-bourbon barrel before being transferred to an ex-Trinidad rum refill barrel.