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Sweet and meaty, like Frazzles and sweet chilli smoked pork scratchings and how about a marmalade made with Seville oranges smoked over ex-sherry cask wood used to mature peaty whisky. The taste was big, dark and beautiful – ‘an explosion of purple smoke!’ When we added water it was like adding fuel to the fire (in a good way!) - sweet and sour glazed smoked pork chops and on the palate smoked loin of pork with citrus, rum and raisin sauce while in the never-ending finish candied ginger, dark chocolate and heather honey. After 11 months in a new charred oak barrel, this whisky was transferred into a refill ex-bourbon barrel.