Sizzling spicy Szechuan stir fry

We joined Beltane, an ancient Celtic celebration to mark the beginning of summer with music, dance and the burning of a giant wicker man. This was very spicy on the palate, delivering pan-fried cod with wasabi, soya sauce and an olive oil dressing. The finish was dry, bone dry, like pumpernickel bread with orange marmalade. Water changed the complexion somewhat as a sweeter note emerged such as that in an old fashioned cocktail or a heavily stewed earl grey tea with that citrus edge of the Sicilian bergamot orange. The taste packed the punch of a sizzlina spicy Szechuan stir-fry with a splash of orange bitters. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill heavy toast medium char hogshead.