Fresh linens drying in the sunshine with a whaff of peat smoke coming from the nearby pagoda roof as we prepared a fresh mackerel ceviche with habanero. Fiery chilli hotdogs in brine on the palate neat were followed by poached tuna steaks in a sauce gribiche (cornichons and capers) with crashing medicinal waves in between. After the addition of water, a medicinal, salty and mineral scent at first reminded us of camphor and menthol before the sweet smoke of whipped cream, treacle and golden syrup appeared. The taste now a lot sweeter and fruitier like prosciutto wrapped apricots and seared scallops with serrano ham.
Cask: First-fill barrel Age: 10 years Date distilled: December 2010 Alcohol: 52.2% USA allocation: 78 bottles