SMWS : 66.207 Sweet Succulent Smoke

Imagine driving in a Jaguar 1967 420 Compact Saloon, all windows down due the sun and the warmth, and the wind carried the whiff of sweet smoke from lobster meat and oranges being barbequed over a peat fire. We stopped and were invited to enjoy a plate of lobster meat which had undergone the miraculous Maillard reaction producing all these incredible deep flavours. After a drop of water, we could smell pan-crisped pancetta, beef au jus, smoked samphire and burned twiglets before we finished with bacon and maple syrup-drizzled pancakes. Following twenty-one years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill shaved, toasted and re-charred Oloroso barrique.

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