Duncan Taylor Black Bull Blend, Black Bull Peated Edition

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.

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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.