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Fried Thai noodles cooking in a big pan with shrimps over a peat fire
buttered oatcakes and fruity muesli
key lime pie and butter drizzled on honey graham crackers
sardine and salted caramel
rock pools encrusted with fizzing barnacles and simmering pasta water
Cask No. 122.76 Lightly Peated Fried Thai noodles cooking inSix years in ex bourbon wood was followed by further maturation in a second fill American oak PX hogshead. The result is a curiosity dram, slightly bonkers, but forgivably so. The nose combined herbal barbecue smoke, cinnamon toast and pigs in blankets, with oily rags and tar. The palate evoked smoky bacon crisps, peanut butter, soy sauce, cheroots and tarry driftwood dry and grubby (in a good way). The reduced nose suggested campfire grilled Italian