We found ourselves deep within a misty old-growth forest, where the medicinal clarity of wintergreen and the bite of cracked peppercorns pierced the fog. This botanical sharpness settled into toasted rye bread dusted with demerara and rose nectar.

The palate offered a sinewy structure of damp moss and wet river stones, punctuated by the concentrated, resinous chew of compressed huckleberries. Adding water transformed the lean spice into a hidden sweetness of nutty, steel-cut oats toasted in honey, softening the texture into honey-dipped fronds and creamy porridge.

The finish arrived with a fierce, spirited heat—a decadent glow of honey butter sipped through a scorched Douglas fir stump, eventually surrendering to a resinous trail of rosemary and black pepper.