A wonderful great evening in Hotel Smachtendorf.
We kicked it off with the following whiskys, a wonderful balanced Hibiki harmony paired with marinated shrimps with an algae salad and coconut.

The second was a more powerful and fruity Hakushu 12 paired with a green beans and pear salad with Lamb filet.

Then we had a Amrut from India paired with with a Grapefruit Orange salad with baked Rucola and a lobster pannacotta.

Whisky number four was the Yamazaki 18 paired with a duck liver praline with a cranberry apple chutney.

And for dessert a Kavalan solist cask strength paired with figs backed in kateifi with a nougatsauce.

A very explosive but nice way to end the tasting.

With a small surprise of whisky cupcakes made by my lovely wife Astrid and a wee sample of the Nikka coffey malt.