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Where should we start; peat, soot and tar or a smoked herbal Martini cocktail or smoked blood orange, or treacle tart – certainly on the ‘dark side of the moon’ maybe even dragon blood incense! The taste was that of well charred bacon or in the deep American south, a New Orleans creole gumbo with a dark smoky cajun roux used as a thickening agent. After we added water we slow-cooked braised ox cheeks in red wine and while we waited, had a pulled beef brisket with a smoky spicy barbeque sauce. After 21 years in an ex-bourbon hogshead, we transferred this whisky into a first fill STR oloroso seasoned barrique.