Forget red wine, sip this smoky whisky with red meat.
designed to be paired with steak, which is a great idea overall but I’m not exactly sure how to explain that flavor combination. There are notes of honey and brown sugar on the nose, and surprisingly little smoke upon this initial introduction. That honey continues on the journey to the palate, but then vanilla, heavy peat, spiced dried fruit and pecan join the party as well.
No doubt this is a significantly smoky whisky, and said to be the most heavily peated in Offerman’s trio of bottles, but it’s far from the smokiestThere’s sort of a glut of Lagavulin expressions to choose from these days, and many of them have been veering to the younger side of maturation—which is just fine because there’s something about a seven- or eight-year-old whisky from this distillery that is very appealing.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
They say you never forget your first (concert): Sharing early memories of live musicCo-host deepafern asked Here & Now staff members an icebreaker question when she first started: What was your first concert like? Here's what they said. 🎤�
Read more »
M.I.A. Will Not Let Us Forget She’s Anti-VaxxShe apparently saw the Alex Jones verdict as an opportunity to spew vaccine misinformation.
Read more »
Forget avocado toast. San Francisco is now a pea toast capitalA new ethical standard-bearer has emerged. Welcome pea toast. Chefs and growers around the world are collaborating to produce a creamy, spicy, limey, reasonable facsimile of the dish the Aztecs invented 10 millennia ago.
Read more »
Why Ted Lasso’s Mustache—Bushy and Dependable—Is TrendingForget hipster handlebars and sleazy ’70s takes. The ’stache of the moment is as wholesome as everybody’s favorite Midwestern soccer coach.
Read more »
Forget avocado toast. San Francisco is now the capital of pea toastInstagram loves it. Magazines love it. Pinterest loves it. Chefs and growers around the world are collaborating to produce a creamy, spicy, limey, reasonable facsimile of the dish the Aztecs invented 10 millennia ago.
Read more »