A fascinating ‘struggle’ between an ‘old-school’ meaty spirit and the cask maturation - how about cooking a beef filet mignon with a garlic beurre noisette. Big and characterful on the palate, braised beef cheeks with pear and bitter chocolate sauce served with Japanese vegetable tempura fritters. With water, the nose turned even more meaty, gamey and oily, hints of garlic even. We decided on a sausage, apple and potato one-pan roast. The taste like beef rolls, thin seasoned beef slices wrapped around a pickle spear, bacon and onion all spread thinly with mustard served with dumplings and red cabbage. After fifteen years in an ex-bourbon hogshead, we transferred this whisky into a shaved-toasted-re-charred and oloroso seasoned 1st fill barrique.
Cask: First-fill Oloroso-seasoned barrique, Shaved/toasted/re-charred Age: 17 years Date distilled: June 2003 Alcohol: 57.0% USA allocation: 120 bottles