Have you ever pan-fried red dulse (seaweed)? St Columba's monks were harvesting it 1400 years ago! Fresh, it tastes like the ocean, but fried it has those smoky and savoury aromas very similar to bacon. When we tasted this whisky - a Surf & Turf Bloody Mary cocktail with roasted jalapeno slices, grilled bacon strips and crab claw! With a drop of water we cooked Madeira-sauteed lobster and enjoyed a glass of Madeira Sercial, dry with a subtle sweetness of sugar roasted almonds. After nine years in an ex-bourbon hogshead we transferred this whisky into a 1st fill Moscatel hogshead.
Cask: First-fill Moscatel hogshead Age: 11 years Date distilled: October 2007 Alcohol: 59.1% USA allocation: 54 bottles