So what happens when you mix some of the best bone-in USDA Prime Ribs in the world with a 10 year old, full-bodied smoky scotch and leave it in a state of the art dry aging room for 90 days? Awesome happens.
As far as we know we are the ONLY butcher in the US doing something like this.
This is a very nice and different roast. Ideal for a group. It is a LIMITED edition product and is sold on a first come first serve basis.
One thing I love about these pieces is that they are large enough for a roast or to cut very LARGE steaks.
This roast is a treat, VERY dry aged with a hint of rum, a hint of scotch and a couple other interesting flavors.
Expectations? This should be a very nice and tender steak. The aged flavor should be relatively strong and you should be able to feel the smoky-whisky.
Why Laphroaig? In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour. This single-malt scotch has a distinct strong bold, smoky taste.. which works very well with our aging process.
This whisky was also named 2019 Best Single Malt Scotch 10 Years & Under by Jim Murray's Whisky Bible.