In high school, my best friend would put lemon pepper on everything he ate. He loved the stuff. Marc would love Balblair 15 for its citrus-spicey notes. On the nose, a sense of baking spices: allspice, cinnamon, cloves and... dare I say, cardamom? Yes, I dare. The first taste is overwhelming. Bold lemon, orange, and underripe kiwi linger with the warmth of a brick-lined fireplace. The warmth sticks around for a while without over-extending its welcome. The second sip... oh, that second sip... brings out rich lemon pie, fudge brownies, and a hint of walnut. And then, what's that?! The citrus fading! The black peppercorn returns and brings with it its friends leather, hickory wood, and Oregon pine. Then just sit back and wait as the tastes fade ever-so-slowly, leaving a delightful heat on the middle of the tongue. The food pairing for this one is critical. Wait for a brief but intense thunderstorm, then serve this with a a pan-seared red snapper, lightly sprinkled with lime and dried coriander seeds. Add a side of roasted potatoes with extra-virgin olive oil and a dusting of thyme and Maldon salt and a garnish of parsley freshly harvested from a northward-facing garden.