Even the finest things can be taken to the next level with a little customization: turbos on a Ferrari will get you to 60 even faster, and extensive tanning will help your skin get to 60 even faster. Tweaking the awesomeness of single malt Scotches, Neomi's Artisan Scotch Dinner.
Held at Neomi's in the Trump International Beach Resort, the Artisan Dinner's a six-course affair built around uniquely customized Scotch whiskys, to which the chef and his buddies paired a food menu after taking notes while extensively sampling them, rendering those notes just about worthless. Liquor comes from independent bottlers Gordon & MacPhail and Signatory (two of only three independent Scotch bottlers in the world), who carefully sample casks of single malts from distillers like Laphroaig, Benromach, and Glenlivet, choose the specific barrels they like most, then age them further (up to 60 years) in their own arsenal of casks previously used for either bourbon or sherry, which impart the exact character they want -- kind of like a Weird Science for whisky, except you actually get to have sex with the booze. Courses match G&M's Benromach (light, nutty, buttery, w/ chocolate undertones) with heat-whipped foie gras drizzled in bitter chocolate; Signatory's Laphroaig 7 Year (smokey, "in your face" peat) with BBQ'd wild Pacific salmon; and G&M's Smith's Glenlivet 21 Year (cadence of fennel, vanilla, citrus, Drambuie, light herbs) with duck that's been seared, then "sous-vide", or cooked in a vacuum bag with brewer's malt, vanilla, Drambuie, and whisky, which, if sous-vide's your only option, sounds like the way to go.
Dessert's a whisky liqueur paired with an almond cookie, whipped chocolate, and a cappuccino-inspired whisky froth called "Scotch Air", the huffing of which will get your liver to 60 even faster.