Glen Moray single malt Scotch whisky has partnered with award-winning chef and meals author Ben Tish to rejoice the origins of a few of its hottest cask finishes.
The brand new Cask Tales marketing campaign explores the world of wooden to showcase the significance of cask flavour and character in creating Glen Moray’s Port, Sherry, Madeira and Fired Oak expressions.
Ben, who’s the culinary director of London’s Norma Restaurant and Stafford Resort, has a protracted held ardour for the meals and flavours of Mediterranean and Moorish areas.
He has created a scrumptious number of simple to make tapas dishes and cocktails – impressed by every Glen Moray whisky, the cask it’s completed in and his intensive travels exploring the culinary traditions of Porto, Jerez and Madeira.
As a barbecue skilled, Ben has additionally created an choice to match the smoky, charred flavours of Glen Moray’s Fired Oak expression.
Foods and drinks followers might be taken on a journey via Glen Moray’s ‘cask hotspots’, as Ben shares tales of his favorite bars, eating places and eating recollections, and the artistic spark behind every tapas dish and drink.
Ben’s lengthy standing head sommelier Julien Hennebelle has collaborated with him to create 4 lengthy, refreshing Glen Moray cocktails – good for summer season consuming and filled with flavour to pair completely with every tapas dish.
Ben and the Glen Moray crew might be sharing tales, recipes, cocktails concepts and a sequence of movies over the summer season, with Instagram dwell occasions deliberate for August.
Ben commented: ‘I’m actually excited to be working with Glen Moray and creating Mediterranean impressed recipes to match these good whiskies.
“I’ve liked Mediterranean meals for years and my newest e book Moorish focuses on the areas which might be coated within the Elgin cask sequence.
“The flavours of the whisky are clear and recent – good for my model and a pleasure to work with. Some nice summery cocktails too, from our bar man and sommelier Julien.’
Glen Moray’s UK gross sales director Claire Baigrie added: ‘Glen Moray is likely one of the most adventurous malt whiskies obtainable and now we have all the time pushed the boundaries relating to the casks we use for maturation.
“Our new partnership with Ben is a strategy to actually discover and rejoice these flavours, and the fantastic outcomes of our new make spirit
assembly seasoned casks from totally different elements of the world.
“Ben is an absolute skilled within the locations the place our casks originate and we’re thrilled to have him inform our cask tales to foods and drinks lovers.
“That is an invite to come back with us on a journey to be taught extra about flavour and to take pleasure in whisky in a means that basically breaks down the limitations of how and when single malt whisky ought to be loved.
“At a time when summer season holidays to those areas are restricted, we hope Glen Moray followers will benefit from the trip.”
Mussels with cinnamon, lemon, marjoram, bay and migas.
Calmly steamed mussels with recent, spicy and citrusy flavours to enrich the Port Cask whisky’s notes – topped with crispy ‘migas’ breadcrumbs that are a Portuguese staple.
The Lossimonatta: a lightweight, refreshing mix of Port Cask End, the juice of purple berries, cherry liqueur and lemonade, served over ice and impressed by the River Lossie working subsequent to the Glen Moray Distillery.
Cumin rubbed grilled pork pinchos with almond alioli
A candy, smokey barbecued avenue meals that works with the deep charred flavours of Fired Oak whisky.
The Elgin Fizz: a refreshing summer season mixture of smoky Glen Moray Fired Oak, spicy ginger liqueur and candy glowing apple juice, served over ice.
Roasted peaches with orange flower honey, mascarpone, pistachios Madeira has probably the most fantastic peach varieties, and the candy caramelised peach juices and fragrant honey are a fantastic match for the Madeira cask’s flavours.
The Whisky Rose Julep: an unique, full-flavoured mixture of Madeira matured whisky, rose syrup and recent mint, served over ice.
Fried courgette flowers, goats cheese and honey.
The mixture of wealthy, salty cheese and candy honey works completely with the Sherry Cask’s notes. Harking back to the fried flowers served in each Spanish tapas bar over the summer season months.
The Oloroso Breeze. A protracted, scrumptious Mediterranean model drink, mixing Glen Moray Sherry Cask End, sherry vermouth and glowing San Pellegrino Bitter – served with a slice of orange.
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Substances 600g thick beef sausages 1 small crimson onion, thinly sliced 1 Tbsp Cobram Property Additional Virgin Olive Oil Strong Flavour four sprigs rosemary, leaves picked half of cup caramelised onion relish 1/four cup tomato paste 400g can cherry tomatoes in juice 1.2L water 500g dried rigatoni Sea-salt flakes and freshly floor black pepper, to...
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