Sustainability is a great buzz word, but when it comes to whisky/whiskey barrels you get it by the... eh... barrel. This wood probably started life in a private managed wood anything up to 200 years ago. The day it was planted it was destined to be a barrel - perhaps a whiskey (bourbon) cask or a sherry barrel. It could have been as early as the 1980s when the tree was felled and seasoned before being sacrificed to its alcohol aging duties. It would have then spent a number of years aging its sherry or bourbon load before being shipped to Scotland to spend another 3 to 25 years aging Scotch whisky (no "e" this time). Then it was cut up for you to cook your steak over. I bet the chap who planted the tree in 1800 didn't see that coming.... or did he?
Goes well with almost everything, but especially beef. A definite whiskey taste with lots of strong aged oak aromas.
Weight: 1.5kg approx.
Wood Smoking Table
You can use any wood to add flavour to almost any meal (esp. pork and poultry), but here are some traditional pairings.