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176 - Je suis bûcheron et je vais bien
This gentle yet peppery style has become a gateway for many whisky lovers who are intrigued by peat smoke but not yet ready to tackle the bold and aggressive style of whisky produced by distillers further south
roses and tulips with gooseberry jam and fresh pine wood
brandy snaps and brown bread spread with treacle
Most of the whisky produced by Distillery 4 is matured in Oloroso sherry-seasoned casks
Cask No. 53.458 Lightly Peated 176 - Je suis bûcheronImagine grilled sardines slathered with garlic, olive oil, chopped fresh coriander, paprika, sea salt and pepper, plus lemon juice and zest. On the palate we stayed with a maritime dish, this time, Spanish braised octopus in a sweet paprika sauce served with olives and a glass of manzanilla sherry. Water added a rich creamy note wonderfully balanced by the sweet smoke of a miso soup with crispy smoked tofu. To taste, we sat around a bonfire on the