One of the oldest classic cocktails moved up a notch or two by flaming an orange peel and rubbing it around the rim of the glass to create a smoked orange Old Fashioned. On the palate we brought a Spanish touch to scallops using smoky chorizo and a picada made with hazelnuts, sherry and rustic bread.

Water added a fresh spearmint aroma next to sweet, smoky mild piquant peppers while to taste now silky smooth like a sweet and salty miso soup. At nine years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.