The Cuisine of Whisky

by Alice 29. July 2014 22:40

Whisky isn’t just for drinking you know (as enjoyable as that may be) – it’s been used in traditional Scottish cooking for hundreds of years.

With over 2 decades of experience, Whisky Sauce owner Grant Carnegie created his sauce so that he could help everyone to “enjoy the cuisine of whisky once again”.

To do this he insists on using only 100% natural ingredients.

Grant demands natural ingredients because he believes in giving the sauces as much respect as a master distiller would to his beloved whisky.

“As a company that is extremely proud of its Scottish heritage, so should we be extremely proud of the product we put out”.

The Whisky Sauce Co. have mixed up a variety of sweet and savoury flavours to tempt your taste buds.

The savoury sauces are particularly well-paired with game, drizzling on flavour and character to almost any meat dish imaginable.

Should you be the owner of a sweet-tooth however, whisky syrup and whisky butterscotch sauce have proven to be the perfect partner for delectable ice-cream or fluffy pancakes.

You don’t even have to be a whisky-lover to enjoy the sauces either, although we’re sure it wouldn’t do any harm.

One of the most popular sauces they create is Scotch Bonnet – a fiery sauce with a spicy kick. With his tongue firmly in his cheek, Grant describes this as a ‘manly sauce’ (although he says plenty of women enjoy it too).

Grant’s personal serving suggestion is to cook up a lovely meatloaf using minced venison, then pour on some Scotch Bonnet to give it a thoroughly pleasant, spicy kick.

That sounds like a fantastic meal to us, we can’t wait to cook it up ourselves – just be sure to have a glass of water on standby for us.

 

The Rhubarb Club's Tantalising Taste Journey

by Stewart 9. July 2013 01:49

When attendees of the Rhubarb Club woke up on the morning of the 6th June 2013 I bet they were unaware of the multi-sensory journey they were about to embark upon later that afternoon. The most senior of individuals from the hospitality, tourism and business industries transcended on the Prestonfield House Hotel to have their eyes opened, and (in some cases) taste buds amplified by one man - Ewan Henderson

(The fabulous decor of the Prestonfield House Hotel.)

Ewan, founder of Scotch Broth Events, is the first to link ground breaking science and avant-garde research with Scottish food and whisky. In his events he takes the palate on a journey of discovery and through his unique style teaches you how to experience new taste sensations.

Always keen for audience participation, Ewan made quick work to include The Rhubarb Club by conducting a test to see who the “Supertasters” in the room were. It was intriguing to discover that only 25% of the population are supertasters - those who have a unique ability and greater sensitivity for taste.

Any misconceptions the audience had about taste were quickly removed as Ewan explained about the debunked “Tongue Map” model and how more than 70% of taste actually comes from the nose.

(Despite the tongue map being debunked in 1974, there is still alot of misconceptions where the majority of taste comes from.)

This was later proven with another practical exercise in which the audience had to put a jelly bean in their mouth while pinching their nose.

(Discovering the science of taste. Source: www.stuartrussellphotography.co.uk)

The Rhubarb Club is a high level networking club run three times per year (February-June-October) by the Hospitality Industry Trust Scotland (HIT Scotland). For more information about up and coming HIT Scotland events please visit www.hitscotland.co.uk . For more information about Ewan and his company Scotch Broth Events follow him on twitter @aNipandTuckin and visit the company’s Facebook page. Also if you like a wee dram then check out our food hampers that include some of the finest Scotch Whisky out there.

Have you ever been to a tasting event? Did you discover that you were supertaster or experienced a new taste sensation? If so let us know about it by adding your comments below.

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