PREPARATION FOR SKINNY DIPPING
Cask No. 53.270
Imagine a cold evening on the beach, starting a fire with planks from an old shoreline shipwreck and barbecuing honey, mustard and pineapple ham steaks. The wind picks up and crashing waves hit the rugged coastline as a hipflask is handed around containing a smoky rusty nail cocktail to warm us from inside.
Diluted we threw sardines and sage sausages on to the grill and enjoyed them in a tomato sauce spiced with tabasco and/or a hot smoky pepper dressing whilst gazing into the starlit night with the full moon turning more and more into a ‘supermoon’ reflected in the ocean.
|Date Distilled||16 December 2009|
|Cask Type||Re-charred hogshead|