This week saw the launch in Glasgow of Homecoming Scotland 2014, Whisky Month. With events from Skye to Edinburgh and Glasgow there is something for even the most whisky-sceptic.
The launch was assisted by Ewan Henderson, who showcased parts of Scotch Broth Events “Marrying Malts and Molecules”.
We started with a Scottish twist to the mojito, could this be the cocktail of Homecoming Scotland 2014 Whisky Month? I hope so! With whisky, sugar syrup, lime and green tea – it was very refreshing.
Showing off the best of Scottish produce is also part of Scotch Broth Events, with a smoked mussel tapenade accompanying the slightly smokey Springbank Whisky.
Next up was Irn Bru Pulled Pork with The Glenlivet 18. Sweet pork, no need for American BBQ sauce here!
Ewan explained how the different flavours and textures of the pork and toast work with the whisky.
Alba Arancini with Auchentoshan Virgin Oak. Italian rice balls with haggis centres. The Virgin Oak Auchentoshan was smooth and silky.
Finally, Dark Chocolate blue cheese Ganache shells accompanied by the deliciously sweet tasting Glenmorangie Companta.
A little extra for the night a 10 to 10 cocktail, Sauternes 2010 and an Ardbeg 10. Not to my smell but tasted good, a strange mix and loved the faux scientific display.
After this we took a pill, ever the trusting crowd! Once dissolved we then tasted the fruits provided as well as the Guinness.
Wow, the difference in taste – you will have to go to Scotch Broth Events night to try this out!
Can be found with gin or a pint in hand.
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