Cucumber, of course. — a month ago
Served with oysters with mezcal and jalapeño oil — 16 days ago
Nose of wood smoke, green olive, prickly pear cactus.
Palate of smoke, pear, black pepper, and a briney/olive component.
When I first opened it, it had a distinct burning plastic/rubber component. As it got some O2, the aroma and flavor settled into more of the campfire range with some spicy, briney notes. A lot of flavor for a non wood aged liquor. — a month ago