The Glenrothes Adventure part 5: Tradition & Competition

Now, if you’re going to enter this ‘Glenrothes Whisky Maker‘ competition that starts on Monday, you’ll want to be aware of some things. The first is that there is a tradition in Rothes House: guests cook breakfast. Competitively. Be prepared for that. Anyone who’s ever stayed in Rothes House has been up at the crack… Continue reading The Glenrothes Adventure part 5: Tradition & Competition

Venison for breakfast

We popped back to The Antlers bistro & restaurant this morning, so chef Grahame Pettit could show us how he cooks with Jura whisky. If you happen to have any fresh Jura venison to hand, you may wish to cook along with him. If you’re thinking of popping over, make a reservation. It is, after… Continue reading Venison for breakfast

Categorized as Food

Whisky muffins

We made muffins. Of course, we can’t just make ordinary old muffins. We had to make WHISKY muffins. And yes, such a thing exists. The recipe calls for raisins to be soaked in the whisky, so after some deliberation, we decided that the cask strength Aberlour A’bunadh was the most raisiny whisky we had on… Continue reading Whisky muffins

Categorized as Food

Whisky Country: Part 3

Glenfiddich distillery is situated on the doorstep of the picturesque town of Dufftown. It produces one of the most ubiquitous and widely consumed malts in the world, in the form of the Glenfiddich 12 Year Old, but its other expressions are definitely worth investigating also. The Solera Reserve or 15 Year Old, as it has… Continue reading Whisky Country: Part 3

What food with whisky?

I once read that whisky writer Michael Jackson loved to always have chocolate chip cookies on hand when tasting some of the peatier Islay malts. I can no longer find the reference, and perhaps that’s equal parts memory and wishful thinking, but I get the feeling that there are other things that can be had… Continue reading What food with whisky?