#peated irish whiskey

[serpentinesheldonserpentine]

Let us now praise Irish whiskey.

In my forties and fifties my friends and I enjoyed tasting, drinking, and debating the merits of single malt Scots whiskey. There’s only so many arguments over peat vs. heather etc, etc before you start to resemble Patrick Bateman and associates comparing business card stock.

Enter the Irish.

Irish whiskey has been my go-to in my sixties. Yes, you can find degrees of complexity among them, but they all share one fine quality: easy drinking . Plus, Irish whiskey is considerably more affordable than its Scottish counterpart.

You won’t hoard Irish whiskey. It’s for conversation; for sharing. And unless you’re seeing Lauren Bacall, much more acceptable on a date.

The bottle above arrived as a gift not long ago. I’ll probably crack it open at Christmas; I’m taking it easy on my liver these days. If you’re around we’ll share a drink.

[name-centrum]

Name of the day...

Moss ˎˊ˗

🌱°. 🌱��. 🌱°.

Origin: Old English, Jewish, Celtic Irish

Meaning: "Descendant of mosses"; peat bog or moss bog; savior; "born of a god"

Notes:

This short, natural name is gender neutral.

"The Moss surname is English, derived from the Old English word 'Mos'. It has a toponymic root and relates to those who lived at a marsh or moor (a mossy place) and their lineage. Sometimes it can also be patronymic, and describe someone who is the son or descendant of a person named 'Moses', or the pet form of that name 'Moss'." (source)

"Moss is a hardy plant that can grow in harsh environments and difficult conditions. In this sense, it can be seen as a symbol of resilience and adaptability." (Source)

"Zen Buddhist monks found serenity in moss, and over the subsequent centuries, garden designers have used it to produce memorable landscapes, while Japanese writers have used moss as a metaphor for the passage of time, longevity, mortality and many other aspects of the human condition. " (Source)

Moss has been used as a medicinal remedy in multiple cultures, as a metaphor in writings and poetry, in decorative gardens, as a natural compass, and even in crafting alcohol (scotch whiskey). And we can't forget it's wonderful contribution to the ecosystem, acting as a home for tiny critters such as mites, ants, worms, etc, assisting in cycling nutrients such as water and nitrogen, influencing the soil climate by protecting against erosion, and much more.

Alternative variations of the name Moss are Moss, Mosse, Mos, Mose, and Mors

The name Moss can also be short for Moses, and can be an alternative to the name Ross.

Nick-names: Mossy, Mossie, Mose, Momo, M

Popularity:

[knives-n-dom]

What's your favorite whisky?

Oooh that’s such a tough one. I’ll be honest and admit that I’m a little off my whiskey game, been drinking less so it’s just wine and beer when I do drink, but here’s my pricier and cheaper (in order) choices:

Bourbon: Wild Turkey Rare Breed, Wild Turkey 101

Rye: Rittenhouse Bottled in Bond (no expensive option here)

Scotch: Bruichladdich Port Charlotte Heavy Peated, Glenfiddich 12

Irish: Green Spot, Powers Red Label

[henrikvanderhussy]

HAU drink nite

As vaguely threatened, I recreated drinks from the recipe book in the Screaming Banshee bar!

I only ended up making 5 of them because I wanted to make alcoholic versions and I’m too old for hangovers. I don’t own a blender, so those were automatically off the list.

Recipe interpretations:

The big red thing is a pomegranate

The group of three dark red things are cranberries

Mint simple syrup was used for the mint component

Alcohol amount in each drink was x1

Alcohol selection was whatever seemed like it would work with the ingredients

So here they are, ranked from “Hey that’s really good!” to “Absolutely heinous”

Under a ‘read more’ because there are pictures so the post is kinda long :)

Brown River

An unexpected delight! Bourbon whiskey for the alcohol component. It gave off a cranberry whiskey sour vibe and had a lot of depth. We added some crushed pineapple and pomegranate seeds for texture because my partner has no chill where food and drink are concerned and everything must be fancy.

Green Isle

A very close second (and my partner actually thinks this one should be first). I chose a light rum because the mint and lime had us thinking about mojitos. This one turned out the prettiest even though we don’t have actual martini glasses.

Bog Punch

This one isn’t bad, but it was the last drink of the night, and by that point I started to realize there was only a limited number of ingredients and everything was going to start to taste similar. It was just generically citrusy and a little sour. Made with white rum and probably would have been more interesting with a tequila, but I’m not a tequila fan.

Crow’s Nest

I’m sorry to have to report that Donal’s favorite isn’t very good. There’s just SO MUCH orange juice that it overwhelms everything else and makes the drink feel kind of thick and heavy. Alcohol was vodka and triple sec. We don’t have two beer mugs with handles so one of them went in the novelty boot glass, which was entertaining.

Peat Bog

Here it is. The worst. Awful and bad. We knew it was going to suck, but like. It was so bizarre that you just have to try it. Probably would have been best with an Irish cream liqueur, but the closest thing we had on hand was a coffee liqueur. Green food coloring was added to complete the experience. I didn’t need to spit it out or anything, but I also didn’t finish the whole glass.

(Mmmm, murky green liquid. Appetizing)

And that’s all! We bought way more fruit and juices than we needed, but had a lot of fun and will legitimately add the Brown River and the Green Isle to our drink recipe list!

[bikepackinguk]

Day Thirty-six

It's been another day in paradise!

Well, I know it won't be paradise to many - the idea of having to get your drinking water from a nearby river, or your bathroom visits requiring a shovel, isn't everyone's cup of tea. But this incredible patch of true off-grid wilderness is utterly idyllic to me, and it feels like one of the most wonderful places on earth that I could possibly be. A true highlight of this journey.

Whilst the desolate moors here are devoid of much possibility of firewood, fellow bothy stayer and Calgarian Matt yesterday noted that peat does make a good fuel source, which can be found in abundance here. A short bit of experimenting last night and we were able to have a decent fire to while away the night chatting!

This morning I bid a fond farewell to the other half dozen travellers who were heading back today, before packing a lunch and setting off on a hike further down the road.

It's a good stretch of uphill out from the bothy, but it's a sunny day and the rolling hills make a lovely backdrop. It feels like I can't walk for more than a minute without hearing a trickling stream or rush of water down the countless gulleys around the place.

An hour and a half of hiking later, and I round the final corner of the hills to behold Cape Wrath Lighthouse! The real extreme north west point of the island, and braving the sheep path to the very top of the clifftops gives an incredible view back along the shore for me to enjoy a nice lunch.

On the walk over I was passed by a trio of Irish cyclists on the last leg of their tour, who I have a chat with and learn I'll be sharing the bothy with this evening.

I take a diversion at this point and rather than head back down the road I head further up the hillside to get to the cairn at the top for some more spectacular views, and start trekking along the clifftops back to the cove.

The journey off-road is a little marshy in places but it affords me a little more opportunity to forage up some more peat along with some dried heather to get another fire going this evening. I also had the pleasure of sighting a group of seven deer grazing up on the hilltops.

Once finally back to the bothy, I'm greeted by the trio of cyclists who have also managed a grand job of rustling up some more fuel.

As the tide is heading out at this point, I head down the side of the cliffs for a bit of bouldering along the shoreline, to see some cool tidal pools through a cliffside tunnel only accessible whilst the tide is low.

I take a further hike up to the top of the eastern cliffs for some more incredible views to try and catch a glimpse of the puffin colony here. They're just about visible but too far for my phone's feeble camera to pick up, but it's pretty cool to see them clustered along the cliffsides making a hell of a racket.

I'd been gifted a wee bottle of whiskey from one if the guys who left yesterday and have a little whilst above the clifftops. The North coast of Scotland has been incredible and I feel so privileged to have seen so much of it.

It's back down to the bothy after that to rustle up aome dinner before I'm joined by my fellow travellers to get a nice fire going outside and relax and chat away the evening.

And as the sun comes down, it's time for a 4 mile round trip trek up the road to find signal to get this posted! I think one more night will be spent here after this to give me an actual rest day as today has involved a lot of hiking to take in the sights, which has been absolutely required and a very good use of the day.

Until tomorrow!

[tarnishedhalo]

💋 On account of the festive shirt his pal was wearing - Kiss an Irishman for luck indeed - Ron passed across the bar with his usual couple'a fingers of top shelf reserve one of those little American wrapped chocolates he'd learned of lately from Miss Beth. Kisses, they were, or so she'd told him. "Would'a been a Flake, mate" he said jovially, nodding to the shirt and it's request. "Bu' y'did ask."

Kiss Me, I'm Irish || -

The only flake Riley's aware of is ~in fact~ his sister, though maybe he should call her granola instead, because she's a little nuts too. He's pretty sure Ron would know nothing about that. Except for the row they got into for reasons he's not to proud to recall, he doesn't really talk about his sister. As if somehow just thinking about her will summon her to his side and then he's playing the how-many-guys-is-he-gonna-have-to-wreck game. But in the fraction of a second it takes for that to go through his mind, the joke falls into place when he sees the silver foil. Earns Ron an unfiltered chuckle, that does, and the picks up the single malt first. Lifts it up and breathes in the warmth, honey-like and seductive, the bite of peat smoke on the back of his tongue. That chuckle turns into a smile. Ron's hand being stopped on the bar by one of Riley's own. "S' cute, but you know that ain't how this shit works. We're gonna do it proper-like." And maybe there's a bit more whiskey on his breath than anyone might be comfortable with. His other hand comes up and coils long blunt fingers around the back of Ron's neck, and perching himself against the brass rail and bartop so the length of his torso so Ron doesn't have to strain himself. It's a loud smacking sound as he plants a kiss square on the pub owner's lips. Then he pulls back and smiles. "Slainte!"

[saintjosie]

i appreciate youre dedication in returning to this post

i don’t get yore url

it’s like your scottish or irish or something?

or is it a reference?

is it like a reference to drinking and drinking culture and stereotypes about scottish and irish people?

irish whiskey is a joke and i can’t stand guinness as it is in america, but i’d love to try the authentic guinness in uk experience because i hear it’s something else. not going to the uk anytime soon as a trans person though.

scotch is sometimes good, i’m don’t have a preference for islay or highland in particular but like samplings from both styles

eye love both jura and dalmorez jura makes an excellent scotch with incredible value with the 10 year although i don’t think that the 12 year is worth the price hike, but the 18 definitely is.

dalmore also has an incredible value with the 12 yr, but the 15 year is really where it’s at.

i love parks and rec but lagavulin is basically undrinkable for me. anything too heavily smoky or peated is just a no.

aye prefer bourbon usually, neat ofc. i prefer cheaper bourbon with it’s sweetness and subtle spice over a scotch that tastes like chest hair and toxic masculinity.

four roses is a nice bourbon to stock that i can drink neat and have a pleasureable experience and also not feel bad for mixing into some coke.

basil hayden’s is the sweet spot for me, price for quality.

pappy van is absolutely incredible and worth the hype but not the difficulty obtaining it or the price tag.

if ewe want the pappy van experience without breaking the bank, weller and weller antique are made from the same distillery and mash but aren’t ridiculously overpriced. still rather hard to obtain now that people have caught on to how good it is and probably not worth the price second hand, but i’ll almost always pick up a bottle if i see one.

recently discovered jefferson ocean which is probably one of the most unique but also most enjoyable bourbons with some kind of gimmick, but the gimmick is that it’s aged in oak barrels at sea and it tastes like the ocean air in the best possible way. pricey, but worth an occasional splurge.

if im doing whiskey cocktails, i like to stock woodford reserve bc it’s a drinkable bourbon with a generic enough flavor profile that people are familiar with it but also enough depth to complement most classic whiskey cocktail combinations, bc let’s be honest, i’m not making cocktails unless i’m having friends over and they don’t care enough for the fancy shit.

honestly the best whiskey in my opinion overall comes from japan. the hibiki harmony is in my opinion, a masterpiece, and every time anyone i know flies international, i ask them to pick up a bottle from hibiki harmony master select because it’s just simply excellent elegance, and for some reason it’s only available at duty free stores. honestly a tragedy.

suntory is a nice basic whiskey with one of the cleanest profiles you can get in a whiskey, while still managing to be interesting.

not a fan of the nikka coffee grain personally but i can appreciate it’s uniqueness and complexity without loving it myself.

2/10 i don’t understand your url

reblog this with a note or tag and i’ll rate your user name with no filter or censorship

get ur ass roasted (or complemented) if u dare

[thebarcollective]

How to Pair Whisky Glasses with Different Whisky Types

The art of enjoying whisky goes beyond selecting a premium bottle. The glass you choose plays a vital role in enhancing the aromas, flavors, and overall experience. Each whisky type has unique characteristics, and using the right glass can amplify its nuances. Here's your ultimate guide to pairing whisky glasses with different types of whisky.

1. Single Malt Whisky – The Glencairn Glass

Why It Works: The Glencairn glass is often referred to as the gold standard for whisky tasting. Its tulip shape concentrates the aroma, allowing you to fully appreciate the complexity of single malt whiskies.

Best For: Aged single malts, where the intricate notes of oak, smoke, or fruit can truly shine.

2. Blended Whisky – The Old-Fashioned Glass (Tumbler)

Why It Works: Blended whiskies often have a lighter flavor profile and are frequently enjoyed with ice or mixers. The wide rim of an Old-Fashioned glass accommodates ice cubes and provides a casual, versatile drinking experience.

Best For: Whisky on the rocks or whisky cocktails like a Whisky Sour or Old-Fashioned.

3. Peated Whisky – The Snifter Glass

Why It Works: Peated whiskies, especially those from Islay, have intense smoky and earthy aromas. The snifter glass, with its wide bowl and tapered rim, is perfect for capturing and directing these powerful scents to your nose.

Best For: Smoky, peaty whiskies that deserve to be savored.

4. Bourbon – The Rocks Glass

Why It Works: Bourbon often features sweet, robust flavors like caramel and vanilla, making it ideal for sipping or mixing in cocktails. The classic rocks glass allows room for ice or a large ice sphere, which chills the drink without diluting it too quickly.

Best For: Neat bourbon or classic bourbon-based cocktails.

5. Irish Whiskey – The Highball Glass

Why It Works: Irish whiskey is known for its smooth, approachable flavor, often enjoyed in long drinks with soda or ginger ale. The tall and slim highball glass is perfect for these refreshing combinations.

Best For: Irish whiskey mixed with soda water, ginger ale, or cola.

6. Cask Strength Whisky – The Copita Glass

Why It Works: Cask strength whiskies are powerful, with a high alcohol content. The copita glass, a traditional tasting glass with a narrow rim, focuses on the aroma and allows for precise nosing.

Best For: Intense whiskies that require careful appreciation and sometimes a few drops of water to open up their flavors.

7. Wheat Whisky – The Stemmed Tasting Glass

Why It Works: Wheat whiskies are light and delicate, with subtle sweet notes. A stemmed tasting glass helps highlight these nuances while preventing the warmth of your hand from affecting the drink's temperature.

Best For: Light-bodied whiskies with floral or fruity undertones.

8. Scotch Whisky – The Quaich (Traditional Scottish Cup)

Why It Works: The quaich is a historical drinking vessel with shallow, wide bowls and two handles. While it doesn’t concentrate on aroma, it symbolizes the communal spirit of Scotch whisky.

Best For: Traditional toasts or celebratory moments with friends and family.

Tips for Whisky Glass Selection

Material Matters: Opt for lead-free crystal for a premium feel and enhanced clarity.

Shape and Purpose: Each whisky glass shape is designed to accentuate specific characteristics of the spirit.

Invest in Variety: Having a collection of glasses allows you to tailor the experience to the whisky you're serving.

Pairing the right whisky glass with the appropriate whisky type not only enhances the flavors but also elevates the entire drinking experience. Whether you're hosting a whisky tasting or enjoying a quiet evening at home, choosing the perfect glass demonstrates an appreciation for the finer details of this cherished spirit.

For premium whisky glassware that matches your discerning taste, explore curated collections online. Transform your whisky moments into a sensory delight with the right pairing!

[the-coconut-asado]

CRAIC GOURMETS

As my brother-in-law Darcy used to say (when he was 22), I’ve been around a long time and I’ve seen a lot of things. But it wasn’t until this year that I had been to Ireland. Darcy has never been to Ireland, but I’ll wager that over a beer or three he will tell you he has. He once told his friends about the ‘awesome’ Jimi Hendrix gig he went to in Sydney, a miraculous 20 years after Hendrix had died. And, as if to prove life is a circle, Hendrix’ statue now stands  bang in the middle of Dublin. Maybe Darcy did go to Ireland after all. 

My neglect of Ireland was never intentional. It’s just that there had never been a  reason to go. And when we finally did plan to go - for my friend Sue’s big birthday back in 2020  - well, you know what happened next. 

For many years (specifically through my childhood and youth) Irish cuisine was underrated, something you would now have to put down to tired clichés (and that’s if you were being kind). Yet of everywhere in Northern Europe, Ireland has arguably the biggest abundance of fish, seafood, root vegetables and dairy in combination. Paint a still life and the oyster and crayfish would glisten against a creamy backdrop of colcannon, creamy risotto and a rugged hunk of treacly soda bread. And now I’m ravenous. 

We decided to do the trip we should have done in 2020. Sue’s family were originally from Galway on the West Coast, so that’s where we headed,  via Dublin and with a day spent circumnavigating a very wet Connemara. Ah,  I can hear you saying, arms folded, that’s why you never visited Ireland before.

But, just as in San Sebastian last year, the weather wsn’t what we were there for. 

In Dublin we had the first of many gourmet experiences - at an Indian restaurant called Pickle. Like everything we ate that week, Pickle elevated its specialty dishes beyond mere ‘tasty’. True, and also like everything we ate that week, our Euros didn’t stretch very far. But when the food is this good, the ‘ouch’ factor is balanced by the memory. I would definitely make a special trip to Dublin again for Pickles’ Dingle Bay crab and mango and Khadai Paneer (cottage cheese in a fenugreek sauce)

In Galway, you are spoiled for choice on where to eat. But a top choice is Ruibin,  where the oysters, the salmon and the custardy based desserts meant you could gorge without feeling bloated. Plenty of energy left, then, for what followed that night. Let’s just say the ‘singalong’ we were promised in the Galway Sailing Club (part of the Arts Festival that week) didn’t happen in the way we had imagined. No folksy ballads and resounding choruses of ‘Whiskey in a jar’ here; it was more about Celine Dion stick effigies, (very) interpretative Riverdance and a plaintive cry or ‘What the f*** is happening right now?’ as a parade of Tina Turner masks cavorted past us hollering SImply the Best in various keys. What an excellent night that was. 

The next morning, be-Guinnessed and bedraggled, we headed to Ard Bia at Nimmos, the only breakfast bistro I have been to that has a Michelin Star. Here we achieved a personal best of a 100 EUR bill for breakfast (for 3 of us). My rather beautiful l Vegan Breakfast Bowl with freshly made potato farls delivered a double whammy of luxuriance and healthful smug, that smug a  little undermined by  the chilli-moccaccino that accompanied it. 

I say weather wasn’t what we were there for, but it would have been grand for the rain to have stopped, just for five minutes, during our day’s driving tour of Connemara. ‘If you ever catch me saying again how I would like to move to Ireland, please remind me of this,’ said Sue as she, once again, tried to de-mist her side of the windscreen. However, in spite of the driving rain and keening wind, we alighted on one of Ireland’s most picturesque spots for lunch: The Misunderstood Heron at Leenaun. This is a permanent food truck that serves just a few options including steaming mussels in a chorizo broth and peat-hut smoked salmon on a pillowy sourdough. We held our umbrellas over the food and clumsily wolffed both of these down while gazing at the Loch through the mist. Make sure you detour here when you visit. Whatever the weather. 

The rain continued into the evening, which made our evening stop at O’Gradys by the Pier, right next to the crashing waves and craggy beach, all the more Lorna Doone-y. O’Grady’s has portholes for windows so you can see the dramatic scenery through a romance novel frame, while at the same time feeling cosy and cossetted from a menu that included Roast Cod with bacon, prawn and pea risotto and a full-bodied Irish Coffee to round the evening off. 

We headed back to Dublin for our final evening, and dived straight into pub fayre and live music at The Temple Bar and O’Shea’s Merchant. Guinness stew with herb dumplings? Don’t mind if I did. And yes, the Guinness did taste better here. 

I have recreated two of my favourite Irish dishes here, and an eternal favourite dessert which would not look out of place on Ruibin’s menu or Ard Bia’s dessert cabinet. 

No other Craic needed. 

Pan-fried Cod Cheeks with Bacon and Prawn Risotto (serves 2)

This dish is buttery, creamy and packed with mellow flavours. I don’t think this needs peas as well so have omitted but you can add if you wish. Instead this is liberally laced with fresh chopped parsely. Make this a staple during the winter months. Serves 4. 

Ingredients: 

4 small cod loin fillets

2 tbsp butter

For the risotto: 

1 tbsp. Olive oil

6 rashers streaky bacon

11/4 cups arborio rice

1 small onion (I used a red onion for the colour but use whatever you have), chopped

¼ cup dry white wine

3 cups chicken stock

2 cups water

125g raw peeled prawns

Generous handful of parsley, chopped

Salt and freshly ground black pepper

How to make: 

Heat the oil in a frying pan and fry off the bacon until brown but not overdone. Remove, cut into small pieces and put in a small bowl. Heat the stock and water on a low heat. 

Heat 2 tbsp. Butter in a larg-ish saucepan or saute pan. Then add the onion and a generous pinch of salt and fry until the onions are soft. Add the rice and stir to coat for a minute. Then add the white wine and cook until the wine has almost evaporated, then add ½ a cup of the stock mixture and stir on a low/ medium heat until reduced.

Keep adding ½ a cup of stock to the risotto and keep stirring as the liquid gets absorbed into the rice but still creamy. By the time you have incorporated your last ½ cup of stock, the risotto should be ready (the rice should be smooth but still have a touch of bite). Yurn off the heat and cover while you cook the prawns and cod. 

Pat the cod dry and season. Ditto with the prawns. Add the second 2 tblp of butter to the frying pan and fry the prawns u ntil just pink on both sides  - just a few  minutes (do not overcook or the prawns become rubbery). Reserve the prawns withe the bacon. Add the cod loin fillets to the pan and saute for about 2-3 minutes on each side. While the cod is cooking stir the prawns, bacon and chopped parsley into the risotto. 

Spoon  the risotto into four bowls and top each mound of rice with a cod loin. Drizzle some of the pan juices over the top, sprinkle with a touch more parsley and serve. 

Mussels in a Chorizo-Beer Broth

When I had these at the Misunderstood Heron, I could have ordered several bowls. It comes together quickly, thanks to the miracle of molluscs which impart so much ocean-fresh flavour in a matter of minutes of cooking. A dish that just makes you smile. Serves 2

Ingredients: 

1kg Mussels, de-bearded and rinsed

250g uncooked chorizo, casings removed

1 tbsp. Olive oil

1 onion, thinly sliced

2 garlic cloves 

2 tsp. ground cumin

1 stp. Salt

1 12 oz bottle beer or lager

2 tbsp. Unsalted butter

Generous bunch choppced coriander

Crusty sourdough for serving

How to make: 

Heat oil in large pan or wok (one with a lid). Cook chorizo, onion, chopped garlic, cumin and salt, stirring to break up the chorizo, until the onions are soft and the chorizo cooked through (8- 10 mins).

Add beer and butter, increase the heat and bring to the boil. Cook for a minute or so to reduce slightly. 

Add mussels, cover and cook until mussels are oprn (6-8 minutes). Discard any that do not open. Spoon the mussels into bowls, ladle the broth around them, then top with cilantro (and a shake of tabasco sauce if you fancy it). 

Serve with warm crusty bread. 

Apple and Custard Pie

This is my go-to apple pie-ish dessert, thanks to a shorter than short pastry I learnt from John Tovey in a 1980’s edition of Sainsbury’s Magazine. This pastry has the texture of a viennese whirl and crumbles in your mouth. The recipe is on a ripped out page of the magazine,  now yellow and curly at the edges. But still unbeatable. Serves 8-10. 

Ingredients

For the pastry: 

350g self raising flour

110g cornflower

350g soft butter

Zest of 1 lemon

110g golden caster sugar

2 egg yolks

For the filling

8 cox or granny smith apples

200g creme fraiche or sour cream

110 soft brown sugar

1 tbpn flour

2 large eggs

How to make

Put the flour and cornflour and butter (in walnut-sized chunks) into a food processor and pulse until just the texture of rubble (you should never overwork pastry and particularly not this one). Add the sugar and lemon juice and stir to incorporate (a couple more pulses should do it). Whisk the egg yorks then dribble them evenly over the toip of the mix and pulse 2 or 3 times until the mixture clumps into bigger ‘rocks’. Tip the mix onto a floured surface and gently bring together until it is a ball of pastry. Cut the pastry into a ⅔-⅓ split, roll each into a ball and flatten slightly. Wrap in foil and chil for at least 4 hours (or overnight). 

Bring the pastry fully back to room temperature. Roll out on a sheet of baking parchment until larger than the circumference of a 22cm fluted pan. Fit neatly pushing into the edges (it could be messy but this is a great ‘patching’ pastry). Pop into the fridge and chill for 30 mins. 

Heat the oven to 170C or 160C fan. Line the pie crust with foil and fill with baking beans. Bake in the oven for 30 mins then remove the foil and beans and put to one side while you make the filling. Turn the oven up to 175C or 165C Fan. 

To make the filling, peel core and thinly slice the apples (toss in a bowl with jiue of ½ a lemon to keep from browning). In a jug, mix the custard ingredients intil smooth. Working quickly, layer apples and custard until you have finished both.

Roll out the pastry lid and popover the apples, pressing at the edges and using any spare pastry to patch up any cracks. Bake for 50-mins to an hour until the pastry is golden brown. 

Remove from oven and dust generously with caster sugar. Let the pie cool down, then remove from the ring, transfer to a platter and serve. 

[whiskeyfellow]

Ardnamurchan ArdnAmerica Tour 2024 Single Malt Scotch Whisky Review

ArdnAmerica Tour 2024 is a Single Malt Scotch whisky which is a mingling of two peated Madeira finish barriques and one unpeated Spanish Oloroso Sherry Butt finish. It is sweet, smoky, and spicy, and my review details if it is worth grabbing. Cheers!

[yaphankwines]

A Dram Above the Rest: Discover the Best Whiskeys at Yaphank Wines and Spirits

For whiskey aficionados, finding the perfect dram can be an exhilarating quest. Yaphank Wines and Spirits is here to guide you on that journey, offering a curated selection of the world's finest whiskeys, from iconic brands to hidden gems waiting to be unearthed.

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Unveiling the Art of Whiskey Tasting

Yaphank Wines and Spirits believe in fostering a love for the art of whiskey appreciation. We regularly host exclusive tasting events, offering you the opportunity to explore different regions, styles, and cask finishes. These events create a welcoming space for learning, connecting with fellow whiskey enthusiasts, and deepening your understanding of the nuanced flavors that define each sip.

Effortless Selection and Convenient Delivery

Can't make it to the store? No worries! Yaphank Wines and Spirits offers a user-friendly online platform where you can browse our extensive whiskey collection at your leisure.

Refine Your Search with Ease

Our website allows you to filter by region, type (bourbon, single malt, etc.), price point, and even age. Once you've narrowed down your search, you can read detailed descriptions to learn more about each whiskey's unique character and tasting notes.

From Celebration to Contemplation: Find Your Perfect Dram

Whether you're celebrating a special occasion, unwinding after a long day, or simply seeking a moment of quiet contemplation, there's a perfect whiskey waiting for you at Yaphank Wines and Spirits.

Explore, Discover, and Savor with Yaphank Wines and Spirits

We invite you to embark on a journey of exploration through our curated selection. With our extensive online catalog, expert staff, and convenient delivery options, experiencing the best whiskeys from around the world has never been easier.

Visit Yaphank Wines and Spirits today and discover a world of exceptional whiskeys waiting to be savored!

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☎️ Phone: (631) 504–6025 📬 Mail: yaphankwines@gmail.com 💻 Website: yaphankwines.com 📍 Address: 525 Boulevard East, Yaphank, NY 11980

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Barovian Butterscotch Pudding

Serves 4

Ingredients: 1/4 cup unsalted butter, 2/3 Cup packed dark brown sugar, 2 Tablespoons water, 1 1/2 Tablespoons light corn syrup, 1 Teaspoon fresh lemon juice, 3/4 Teaspoon kosher salt, 3/4 Cup heavy cream, 2 Cups whole milk, 3 Egg yolks, 3 Tablespoons cornstarch, 1 Teaspoon pure vanilla extract, 1 Tablespoon Scotch or Irish whiskey, Very lightly sweetened whipped cream for serving

In a heavy saucepan over medium heat, combine the butter, brown sugar, water, corn syrup, lemon juice and salt. Bring to a boil, stirring occasionally to melt the butter and dissolve the sugar. Continue cooking at a rolling boil, stirring occasionally, until the mixture registers 240 on an instant-read or candy thermometer, 3 minutes. Adjust the heat to medium-low and simmer gently (the mixture should bubble lazily and steadily- if not adjust the heat accordingly), stirring frequently, until the mixture registers 300 to 310 on the thermometer and has a bittersweet, borderline burnt fragrance, 6 minutes.

Meanwhile, in a bowl, whisk together the cream and milk to combine. In another bowl, whisk the yolks, cornstarch, and a little of the cream-milk mixture until uniform; take care to work out any tiny lumps of cornstarch.

Remove the pan with the brown-sugar caramel mixture from the heat. Very carefully pour in about 1/2 cup of the cream-milk mixture; the mixture will bubble, steam and possibly splatter. Whisk vigorously, but with care, for 1 minute, reaching into the corners of the pan. If some of the caramel mixture is seized or still stuck in the corners of the pan, it will re-melt and loosen again. Return the pan to medium heat and, whisking constantly, add the remaining cream-milk mixture; Continue whisking until any bits of seized caramel have melted fully and the mixture just reaches a simmer, 3 minutes.

Whisking constantly, gradually add about 1/2 cup of the caramel to the egg yolks. Again whisking constantly, add the egg mixture to the pan and continue to cook, whisking constantly, 1 minute. Remove from the heat, add the vanilla and Scotch, and whisk to incorporate.

Set a fine-mesh strainer over a bowl. Pour in the pudding and, with a flexible spatula, fold and stir the pudding gently work it through the strainer. With a piece of parchment paper or plastic wrap, cover the pudding, pressing the paper or wrap directly onto the pudding surface.

Refrigerate until cold and set, at least 4 or up to 24 hours. At serving time, stir the pudding gently until smooth, then top with the whipped cream.

Note: Avoid using a heavily peated Scotch, which can overwhelm the dish with smokiness.

Source: Heroes Feast

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Crafting Cocktails with Character Whisky Mixology Unleashed

In the realm of spirits, where craftsmanship meets character, whiskey emerges as the true protagonist, offering a symphony of flavors and a journey through time in every sip. As the appreciation for fine spirits continues to soar, a trend has taken the mixology world by storm: Crafting Cocktails with Character. Let's dive into the art of whisky mixology, where every pour tells a story and every cocktail is an expression of individuality.

Before delving into the art of mixology, one must first appreciate the diverse world of whisky. From the smoky allure of Scotch to the rich warmth of Bourbon, and the complex notes of Irish whisky, each variant brings a unique character to the table. With the convenience of the digital era, enthusiasts can now shop whisky online via The GrandStore, exploring a curated selection that transcends geographical boundaries.

In South Africa, the trend of purchasing whisky online has witnessed a significant upswing. Discerning consumers seek the convenience and variety offered by online platforms, allowing them to explore and acquire the finest labels without leaving the comfort of their homes. The phrase online Whisky in South Africa has become a rallying call for those eager to elevate their whisky collection and broaden their palate.

Among the diverse offerings in the online whisky landscape, blended whisky stands out as a versatile and intriguing choice for mixologists and enthusiasts alike. The term "Blended Whisky online" has become synonymous with a harmonious blend of different malt and grain whiskies, creating a final product that exceeds the sum of its parts.

Blended whisky serves as the canvas for creative mixology, offering a foundation for crafting cocktails with character. Its balanced and nuanced profile allows mixologists to experiment with a spectrum of flavors, from the sweetness of bourbon to the peaty notes of Scotch. As enthusiasts explore the possibilities of blended whisky online, they embark on a journey of discovery, uncovering new dimensions in every bottle.

Now, let's unravel the artistry behind crafting cocktails with character, a trend that has whisky at its core. Mixology has evolved beyond the conventional, with bartenders and enthusiasts alike experimenting with innovative concoctions that celebrate the diverse world of whisky.

For those who shop whisky online, the possibilities are endless. Imagine a Maple Bourbon Smash that combines the sweetness of maple syrup with the robust character of bourbon, or a Peat's Embrace that marries the smokiness of Islay Scotch with herbal liqueurs. The online whisky landscape opens doors to creativity, inviting enthusiasts to become home-based alchemists, transforming simple ingredients into liquid poetry.

The rise of online platforms has not only made acquiring quality whiskey more accessible but has also fostered a community of enthusiasts sharing their mixology adventures.

The Future of Whisky Mixology: A Blend of Tradition and Innovation

As the trend of crafting cocktails with character gains momentum, the future of whisky mixology seems boundless. Enthusiasts will continue to shop whisky online, exploring rare labels and expanding their collections. Blended whisky, with its adaptability, will remain a cornerstone in the quest for unique flavor profiles.

In this exciting era of whisky exploration, where every enthusiast is a mixologist in the making, the online landscape becomes a playground for creativity. Whether it's a classic Old Fashioned with a twist or an avant-garde concoction that defies tradition, whisky mixology is an evolving art that celebrates the diversity and depth of this timeless spirit.

In conclusion, as we raise our glasses to the trend of Crafting Cocktails with Character, let's toast to the boundless possibilities that lie ahead in the world of whiskey mixology. So, go ahead, shop whisky online via The GrandStore, embrace the allure of online whisky in South Africa, and let the symphony of blended whisky online inspire your next cocktail masterpiece. Cheers to the spirited journey of crafting cocktails with character, where each sip tells a story of innovation, tradition, and the ever-expanding world of whiskey.

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