Description
We prepared a cullen skink with lightly smoked fish, while barbecuing lobster tails as well as New York-style hot dog sausages. On the palate we were surprised by the great balance of sweet fruitiness and smokiness, reminding us of tea-smoked salmon with a smoked herbal mayonnaise. We also enjoyed key lime pie while our neighbour fired up their barbecue. Reduction introduced heather honey and grilled courgette with a chimichurri sauce, while to taste we found sweet tobacco, liquorice and sugared almonds. We all agreed it was better neat! At 16 years of age, we combined selected hogsheads from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.