We were invited to a luau feast in Hawaii to experience traditional Kalua cooking using an imu. A whole pig, very well salted and wrapped in ti and banana leaves and finally in a wet hessian sack, was being slow roasted for a whole day surrounded by sweet potatoes, bananas and fish in an underground oven - a pit layered and covered with hot rocks and sand. Let’s try it - salty, sweet andsmoky, juicy and succulent on the inside and the caramelized bark is chewy, crispy and crunchy. Now imagine all of this with peat – a mouth-watering proposition!
Drinking tip: When and where is the feast?
Colour: Polished walnut Cask: Second-fill butt Age: 8 years Date distilled: May 2007 Alcohol: 60.9% USA allocation: 90 bottles