A black spoonful, shiny as a coffee bean, exhales a cedar scent and raises an eyebrow. Tasting Maison Boteh's L’Or noir for the first time is somewhat unsettling. As it reaches the palate, this condiment with petroleum-like reflections blurs the lines.
Blind, one can detect lemon, but through a side door: the acidity, less direct, gives way to a sustained bitterness. Or is it that increasingly present woody-smoky note that creates this depth?
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