Two-stroke engines and wood-fired pizzas

Sticky pork ribs served with honey-roast carrots were followed by a blackberry baba and spiced mascarpone cream. On the palate, we met a lumberjack wearing a brushed flannel check shirt and leather boots greasing his chainsaw while smoking a menthol cigarette. After reduction there was, initially, that typical white smoke smell as the chainsaw's two-stroke engine got started before deeper notes of teriyaki sauce and stewed porcini mushrooms appeared. The taste was of an earthy sweetness coming from a slice of wood-fired quattro stagioni pizza. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.