Warm and toasty aromas complemented fresh coastal character as rye bread, walnuts and roasted chestnuts were served with smoked fish pate, fresh oysters and prawns. Thick applewood smoke wafted over sizzling bacon and sausages, joining coal fires, ash and wood char on the palate. Huge bellows of smoke surrounded digestive biscuits, treacle and muscovado sugar while carbolic and medicinal flavours merged with burning damp leaves and peanut butter on burnt toast. Water accentuated toasted pine nuts, sweet potato and parsnips roasted in honey as oily mackerel crackled over barbecue coals. Finally, a massive plume of fragrant smoke covered kippers poached in milk, liquorice and black olive tapenade.
Cask: Re-charred hogshead Age: 7 years Date distilled: October 2013 Alcohol: 59.8% USA allocation: 114 bottles