We cooked rainbow trout with lemony caper butter on the beach over a peat fire while we nibbled on slices of toasted coconut bread spread with a creamy pineapple jam made from singed cloves, thyme and sage. Water added more of the lemon juice and salt with barbequed pineapple slices drizzled with smoked Scottish seaweed. On the palate we were served gambas a la plancha – Spanish style grilled shrimp tapas, whole unpeeled shrimps salted then cooked quickly with lemon juice – pure, simply delicious! At nine years of age, we combined selected hogsheads from the same distillery into a variety of different casks to marry. This is one of those casks.
Cask: First-fill barrel Age: 12 years Date distilled: January 2008 Alcohol: 61.4% USA allocation: 90 bottles