Sweet seduction

This had such an unbelievably seductive, sweet smoke that we all fell under a kind of spell. If we must describe the scent and taste then it was like prime pastrami made with beef brisket rubbed in a mixture of spices, smoked and finally steamed until tender and juicy. Simply a delight. Add a drop of water, if you wish, and we cooked rump steak with twigs of rosemary and served it alongside roasted vegetables drizzled with a tarragon and nigella seed dressing. To taste, we tucked into smoked clams with chorizo in garlic butter and white wine sauce. Following 17 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.