As he give me a spoonful of beech wood-infused apple cider vinegar to try (an inspired idea from the guy he knows at the smokehouse), Parle suddenly remembers the reason why I'm here."But you're here to make garum—let's go."
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"It's always fine and usually I've tasted it first anyway!" he assures me.I sip the brown liquid and hope for the best.The garum is overwhelmingly salty with a strong flavour akin to anchovy and olive that stays on my palate long after I've swallowed. I say I'm surprised it smells only very mildly fishy.