Drew Estate's Kentucky Fire Cured (KFC) brand, Fat Molly. Because of an ancestral 200-year-old fire-curing method, it has a distinct, smoky aroma reminiscent of a campfire or barbecue.

The opening of the campfire in the first third

Aroma: Strong, pre-light hickory and smoked meat smell.

Flavour: Surprisingly sweet with a hint of oak and cedar smoke.

Nuances: Earthy undertones, fresh spices, and occasionally a "charcoal" or "doughy" feel.

Second Third: The "BBQ" Core Transition: As the Smokey woods (oak and hickory) take centre stage, the initial sweetness starts to fade.

Flavour: A meaty richness that is sometimes compared to roasted bacon or beef jerky, along with stronger wood fire and smoke flavours.

Nuances: On the retro hale, there are hints of leather, black pepper, and roasted nuts (walnut or almond).

Last Third: Savoury and Dark Complete

Intensity: The flavours become more intense and dry, and the profile darkens.

Flavour: Rich undertones of charred wood, dark chocolate, and coffee.

Finish: The "peaty" character intensifies, culminating in a mineral finish that is savoury, salty, and occasionally slightly bitter.