Sweet-smoked surf 'n' turf

There was immediately a coastal vibe on the neat nose with aromas of a surf 'n' turf – in this case a rosemary-flavoured filet mignon steak with broiled lobster tails. This was served with a smoky Indian brinjal pickle, a sweet relish made with aubergines. After the addition of water, the aromas of seaweed and rock pools met a big stack of hay bales next to sweet beef jerky and salty liquorice. On the palate, chicken drumsticks dipped into a piri-piri hot sauce made with bell pepper, red chillies and sweet smoked paprika. Matured for 11 years in an ex-bourbon barrel before being transferred to a second fill bourbon barrel which previously matured peaty whisky from Society cask 93.136.