Sweet, smoked raisins, beech smoked prunes, smoked orange marmalade and chargrilled lobster served in a smoky balsamic sauce – in three words: massive, sweet smoke! However, nothing could prepare us for the taste neat, ‘we were going up in smoke’! Soy roast whole duck with a tangerine-hoisin glaze, salty, briny and ashy but at the same time it was like biting into a toffee apple - crunchy crackly caramel surrounding a juicy ripe apple. With water we dowsed a beach barbeque with sea water, opened a heather ale and had smoky candy floss before we ate a Reuben sandwich with homemade smoky Russian dressing and a spiced rum soaked Jamaican ginger cake accompanied by a ‘Phenol Espresso’.
Cask: Second-fill Pedro Ximenez & re-charred hogsheads Age: 7 years Date distilled: October 2013 Alcohol: 59.6% USA allocation: 932 bottles