{"product_id":"peat-and-meat","title":"Peat and Meat","description":"\u003cdiv style=\"background: #EC6911; padding: 14px 24px; text-align: center; margin: 0 0 24px;\"\u003e\n\u003cdiv style=\"font-size: 13px; font-weight: bold; color: #ffffff; letter-spacing: 0.08em; text-transform: uppercase;\"\u003eLimited to one per member.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ctable id=\"custompricingtable\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003ePROFILE\u003c\/th\u003e\n\u003ctd\u003eBold \u0026amp; Peaty\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eINITIAL CASK\u003c\/th\u003e\n\u003ctd\u003eEx-Bourbon Hogshead\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFINAL CASK\u003c\/th\u003e\n\u003ctd\u003e1st Fill Spanish Oak Ex-Oloroso Hogshead\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAGE\u003c\/th\u003e\n\u003ctd\u003e13 Years Old\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eABV\u003c\/th\u003e\n\u003ctd\u003e55.4%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDISTILLED DATE\u003c\/th\u003e\n\u003ctd\u003e16 March 2012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOUTTURN\u003c\/th\u003e\n\u003ctd\u003e1 of 270 bottles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eREGION\u003c\/th\u003e\n\u003ctd\u003eIslay\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch5\u003eSPIRIT NOTES\u003c\/h5\u003e\n\u003cp\u003eThe neat nose veritably bristled with sweet, natural tar extracts, then pure creosote, salted Dutch liquorice and the sweetest, richest of peat smokes. We also noted meaty impressions of smoked duck breast and barbecued glazed pork. Reduction brought many aromas of umami and anchovy pastes, game meats, anthracite embers, camphor, pickled ginger and charred seaweed on a beach bonfire. The palate conjured ideas of fishermen's wellies, wet bonfire smoke and pickled walnuts. It was also hugely tarry and peppery, with iodine, cigar smoke and squid ink. Water brought notes of soy-glazed gammon, smoked almonds, clove oil, pure tar extracts and some extremely salty, very old oloroso sherry. In the finish we got pork scratchings and smoked dark ales. This was matured in a bourbon hogshead for seven years before being transferred to a first fill Spanish oak oloroso hogshead.\u003c\/p\u003e","brand":"CASK NO. 53.499","offers":[{"title":"Default Title","offer_id":48471461068994,"sku":null,"price":1.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/6476\/5634\/files\/peat-and-meat.jpg?v=1784699314","url":"https:\/\/smws.co.za\/products\/peat-and-meat","provider":"SMWS South Africa","version":"1.0","type":"link"}