Woah – seared breast of wood pigeon with smoked bacon, smoked hot red cabbage and gyoza style dumplings with a spiced cranberry dip. On the palate we continued the culinary theme with a three-course meal of smoked miso soup followed by smoked chilli con carne and charred honey-glazed pineapple as dessert. Diluted, smoked paprika crisps and hickory smoked mixed nuts emerged accompanied by a beer that used beechwood-smoked malt and brewed with several charred manzanita logs. That gave it an assertive smoke but also nutty, herbal, sweet and savoury flavours – perfect for a campfire on a cold night. After four years in an ex-bourbon hogshead, we transferred this whisky into a second fill PX hogshead.