Product Story
A storm of peat bricks and honey-grilled goodness. Smoked dates wrapped in habanero bacon and pistachio baklava and brown sugar-grilled lemonade. The palate surges with yakitori chicken skewers and sweet soy sauce, finishing with aniseed, cinnamon, nutmeg and sarsaparilla.
Read more about The Society's Creators Collection, Peat Plants II here.
Tasting Notes
After being served smoked dates wrapped in habanero bacon followed by smoked pistachio baklava – as well as dried apricot, fig and fennel seed flapjacks – we were ready for a drink. We got smoky liquorice root tea, brown sugar-grilled lemonade and a 'penicillin' cocktail of smoky whisky, fresh lemon juice and honey-ginger syrup, garnished with a barbecued lemon slice. After reduction more spices appeared: aniseed, cinnamon, nutmeg and sarsaparilla, plus pimentón dulce (sweet smoked Spanish paprika). On the palate we tucked into yakitori (Japanese grilled chicken skewers) served with a sweet soy sauce. Following 23 years in an ex-bourbon hogshead, we transferred this whisky into a second fill Spanish oak oloroso hogshead.
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