The most bleedin’ obvious first – plenty of smoke! A huge campfire on the beach using driftwood from an old wooden boat, smoked almonds, smoked salmon and roasted pears with walnuts and honey. Sensationally sweet and smoky on the palate – a beauty and a beast! Difficult to describe but here we go; char-grilled tuna with ‘Brinjal Pickle’, made with aubergines and traditional Indian spices followed by cinnamon caramelised apple rings. With water, crispy honey-glazed bacon and bramble jam on singed brioche. Awesome texture with that combination of sweet and smoke, balsamic glazed Cipollini onions and sweet, smoked salmon jerky. This small batch single malt from Distillery 10 was created from a combination of second fill Oloroso & PX sherry hogsheads as well as re-charred hogsheads.