A good friend of mine bought me my first Lagavulin in the ’90s. It used to be much more obscure when I was younger. I never dreamed I would become associated with it throughand eventually end up with my own edition of it. And now, I’ve somehow ended up with three. Stewart Morrison is the mad scientist behind all of the Offerman editions. He mixes things up while I’m allowed to stand at his elbow.
I have the incredible privilege of helping decide the flavor profile. With this one, we tried to come up with the ultimate pairing experience with your favorite steak. It’s formulated in American and European oak-cask barrels, which are shaved down and heavily recharred. This gives you that extra-smoky, extra-charred oak flavor. If you give me this with a medium-rare rib eye seared with a perfect bark on the outside, I will shake your hand. I might even throw my arms around you.
Nick_Offerman Good list. You should try the Lie Nielsen rabbet block plane. Handy as a shirt pocket.