Usually one finishes with fireworks but here we started with them but at the same time somewhere nearby pork tenderloin with maple and walnut figs and red onions was roasting. On the palate, after an initial peat fire ignited we had tea-smoked (soy, ginger and a cilantro marinade) salmon. With water we made sweet cured streaky bacon hash with cabbage served with a nutty herb pesto which we washed down with a German Rauchbier (ham- and bacon-like note, rich, slightly sweet but semi-dry in the finish). After nine years in an ex-bourbon hogshead we transferred this whisky into a second fill Spanish oak ex-Oloroso hogshead.
Cask: Second-fill Spanish oak Oloroso hogshead Age: 11 years Date distilled: December 2007 Alcohol: 59.2% USA allocation: 90 bottles