Fried Thai noodles cooking in a big pan with shrimps over a peat fire, served with spring onions, and as dessert we enjoyed peat smoked infused chocolate- covered marzipan strawberries. On the palate, like a stampede of sweet peat only halted by a somewhat dry finish. When we added water, gentle peat smoked scallops appeared on the nose simply dressed in lemon juice and served with rye bread. To taste now, amazingly sweet (has anyone added sugar to this?) but at the same well balanced with the smoke making this a riveting experience.
Cask: Refill hogshead Age: 11 years Date distilled: September 2007 Alcohol: 58.0% USA allocation: 90 bottles