Spring Whisky Kitchen Fathers Day 2 Changing again with water

Changing again with water

The palate was rather dark

a luscious meadow filled with yellow flowering dandelions and snowy peaks in the background

With water the gastronomic journey continued and aromas of hearty lamb Scotch broth with winter root vegetables were followed by a tasty surprising twist as flavours of oven roasted sardines with tomatoes on sourdough bread and cured salmon with dill

floral aromas encapsulated vanilla honey with dried flowers before a large dollop of citrus presented thick cut marmalade on brown toast

Spring Whisky Kitchen Fathers Day 2 Changing again with waterThe Spring Whisky Kitchen invites members to explore and experiment with whisky and food pairing! This quintet may be spaced out into an all night long tasting menu of five courses or, perhaps more interesting, tasting different whiskies side by side with the same course. But first, lets warm palates up for the exploration with Cask 71. 66 Farmyard feedback loop. The brioche like appeal of the whisky reminds some panellists of a Blanc de Blancs