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Burnt raisins, treacle tarts and smoked olive oil were the more straightforward descriptors before we had a ‘smoky blue spirulina smoothie’ and a malted loaf toasted ‘to hell and back’. The palate had plenty for the smoke lover; smoked duck carnitas with rich plums and pickles as a canape followed by scallops dusted with smoked paprika and then quickly seared in butter and bacon drippings. After adding water, hot ash and tar before some got a slightly dirty oily petrolic smoke while others threw slices of pineapple on a barbeque before we all enjoyed crispy maple bacon pancakes. After four years in an ex-bourbon hogshead, we transferred this whisky into a second fill oloroso hogshead.