A foodie's dream dram

The first comment: this was a foodie's dream dram. The aroma tantalised us with smoked mackerel, beechwood-smoked mozzarella and beef jerky, as well as labneh with confit tomatoes. As a main course we had smoky duck prosciutto with singed rosemary, roasted chestnuts and grilled slices of sweet potato. After dilution we dined on pineapple maple-glazed ham and hot-smoked salmon with shredded cabbage and bacon, before a finish of lamb and merguez sausage tagine served with couscous and wedges of roast pumpkin. Following six years in an ex-bourbon barrel, we transferred this whisky into a first fill American oak oloroso hogshead.