Tasting Notes
What an intoxicating scent – scallops and mackerel barbecued on a peat-fired grill, crumpets made with burnt honey butter, and creamy sea-salted caramel fudge. On the palate we were served pan-fried venison steak with rosemary potatoes and a blackberry sauce, plus a glass of white burgundy wine with a delicate toasty and smoky hazelnut flavour. After reduction we were certainly by the sea, standing on a wooden pier watching the fisherfolk return to harbour. We then enjoyed a ploughman’s lunch on the cliff top, with smoked ham, smoked mackerel pate, caramelised onion tart, goat's cheese, chutney and pickle. Following 16 years in an oloroso butt, we transferred this whisky into a refill American oak oloroso butt.