RM285.00
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.
| ABV | 50% |
|---|---|
| Volume | 700ml |
1 in stock
Ingredients
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.
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