Cask No. 44.183

We cooked Japanese udon noodles with spicy duck breast in a wok using plenty of sesame oil and a generous sprinkling of shichimi togarashi. On the side we had a Greek-style tuna and feta salad and to finish the meal, a shot of ouzo. It clearly was a foody dram. After the addition of water, we got spaghetti in a chilli and garlic sauce as well as a salade niçoise on the nose. To taste, we found an olive oil and balsamic dip for a chunky piece of herbed wholewheat bread. Following 14 years in an ex-bourbon hogshead, we transferred this whisky into a #4 heavy char first fill hogshead.