Nick Offerman’s Charred Oak Cask was the most controversial bottle on our table. The new expression, which is now the third limited edition bottle Offerman has made in collaboration with Lagavulin, is a natural choice for an “aficionado of all things wood, steak, and scotch.” Offerman’s whisky is aged in American and European oak casks that are shaved down, then heavily re-charred. Rossetti guesses, “I think this one’s gonna be very peat-y—like you’re eating a smoked wood chip.”

We thought the old-world sketch of Offerman’s face on the bottle was a sweet touch and were excited to imagine pairing this drink with a ribeye. We all smelled hints of pine, campfire, and hickory-smoked bacon—which was both a good and bad thing, depending on who you asked. “It tastes like I just ate a piece of salty ham lunchmeat,” Price says, to which Rossetti responds, “I think it could definitely pair really well with meat. I don’t really like the woody part, but I will say that it was a really smooth drink.” We agreed that, with such an intense flavor, this scotch is meant to be enjoyed neat.

I happened to love how unique this expression was compared to everything else we tried (Price joked, “Ham in a bottle is Jess’ favorite”). “I liked Conor Mcgregor’s more for its taste, but experience-wise, this one has been the most pleasant to drink,” Rossetti adds. Whether or not you like your whisky to taste like barbecue, you have to admire Offerman for not pandering to the latest food and drink trends. “He’s a meat and potatoes kind of guy,” Rossetti says.