Our latest blended malt is comprised of malt whiskies from the islands of Islay & Orkney. We made use of bourbon barrels and hogsheads, as well as Spanish and American oak sherry hogsheads, which were seasoned with Oloroso & Pedro Ximenez wines. The resulting whisky is sweet, rich & intensely smoky, as the medicinal character of Islay peat marries with the floral & earthy smoke of the Orkney isles.

We imagined being in the kitchen preparing a blackberry and smoked caramelized red onion chutney while at the same time, sizzling in a wok, a pepper steak stir fry. Sweet and spicy, peppery and smoky on the palate neat, in the wok there were now some garlic shrimps, Spanish chorizo slices all seasoned with the effervescence of a spicy root beer. After the addition of water, we opened a bag of Danish sweet and salty liquorice before biting into a classic Reuben sandwich with smoked pastrami. In the grand finale, the rich cream sherry notes danced the funky chicken with the dark fruity smoky flavours.