#1 — Three Faces of Salt

Authored tasting exploring three mechanisms of salt: mineral (Clynelish/Highland), maritime-peated (Bowmore/Islay), terroir (Springbank/Campbeltown). Food pairings: Cullen Skink (prep), scallop with Maître d’Hôtel butter and caviar (Clynelish), smoked salmon with Gorgonzola (Bowmore), duck liver pâté with raspberry glaze (Springbank). Original plan included Hunter Laing Clynelish 20yo Old & Rare and Murray McDavid Springbank 19yo Mission — both substituted due to availability.