Initially a rich, soft, sweet peat smoke followed by aromas of chestnuts roasting on an open fire, crème caramel and caramelized brown sugar. Also noted was prosciutto dry cured ham and that of a well-used leather saddle. The taste was that of hickory smoked almonds and cashew nuts and a tussle between honey sweetness and peat smoke like preparing a ‘Smoked Old Fashioned’ using a smoking gun. With water we all moved to the fish market by the sea; tarry ropes, fish boxes and salted codfish on the nose and flavours of peat smoked salmon and haddock – probably not infused by a smoking gun.