{"product_id":"copy-of-cask-no-10-119","title":"Cask No. 29.224","description":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/Peated_54b56950-7033-4779-ab8b-12e486f6f6dc.png?7969556758387616900\" alt=\"Peated\" align=\"right\"\u003e\n\u003cp\u003e\u003cstrong\u003eCask No. 29.224\u003c\/strong\u003e\u003cstrong\u003e                         \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe arrived!\u003c\/p\u003e\n\u003cp\u003eIslay\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWinner of the 2018 San Francisco World Spirits Competition BEST IN SHOW WHISKY\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWhoever said ‘to travel hopefully is a better thing than to arrive’? Nosing this one neat we had gladly arrived – sea salt, seaweed, sweet shrimp scampi cooked in melted butter with garlic and sliced bell pepper over a driftwood\/peat barbeque. To taste we added a glass of Manzanilla Sherry and some lemon juice to the Angel hair pasta. Water brought out the hors d’oeuvres, creamy potted lobster mousse as well as crispy seaweed thin crackers. And for that final splash we added smoked mussels to the pan and enjoyed a delightful barbeque on the beach watching the sunset. Are you there yet?  \u003c\/p\u003e\nCask: Refill hogshead\u003cbr\u003e Age: 18 years\u003cbr\u003e Date distilled: May 1998\u003cbr\u003e Alcohol: 55.3%\u003cbr\u003e USA allocation: 60 bottles","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":7936697597980,"sku":"029.224","price":215.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/products\/29.224_BIS.png?v=1526632282","url":"https:\/\/orders.smwsa.com\/products\/copy-of-cask-no-10-119","provider":"The Scotch Malt Whisky Society","version":"1.0","type":"link"}