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Black Bull Whisky Peated Edition

50% | 70cl | Scotch | Peated | High/ Cask Strength

No Bull. Just Whisky.

Launched in May 2021, this special peated release of the Black Bull range features a powerful and robust full bodied whisky with a big blast of dry smoke. On the palate, the tasting notes include dark malty tones with earthy peat, salt nuts and some citrus. It finishes with a warming salty and sweet taste, spiced apples and lingering smoky embers. 

A great value priced peated whisky.

 

RM285.00

( Tax Included )

Availability: In stock

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Recipe for the Hot Toddy Scorched Scottish Salmon

Ingredients 

  • Black Bull Peated Whisky
  • Sea salt
  • Scottish Heather Honey (or floral honey)
  • Salmon fillet
  • Ginger
  • Fresh Lemon juice

Method

Cure the Salmon by sprinkling it generously with sea salt flakes and coat with runny honey, then after 2 hours cover and submerge with the whisky and the juice of 2 lemons, leave to cure for at least 24 hours, then grate some ginger and add to mix, leave for a further 4 hours

After 4 hours, the salmon should now be firm and changed to a pinker colour and will have taken on the characters of the whisky,

Pat dry with a kitchen towel and then with a chef blowtorch, scorch the outside of the salmon until charred on all sides, then slice with a sharp knife into thick slices, squeeze a little lemon juice and a few strands of honey.

Serve with a dram of Black Bull Peated Whisky and homemade oatcakes and sour cream.

There you have it, a dish well suited to the Christmas festive season or a dinner party.

 

Weight1 kg