36.189 Andalusian breakfast (Malt of the Month)

Description

Do you believe in the power of an aroma taking you to another country and time? The power of flavour playing on our senses and transporting
us to a time and place that we’ve either been in or would love to go to? I certainly do… Andalusian Breakfast is exactly as it says on the tin. This single cask whisky is like tucking into a full sherried breakfast in Andalusia. Rich worm tub spirit, custom oak profile, and a full plate of beans and ham. Take a trip to Andalusia with this incredible sherried whisky for our September Malt of the Month!

We prepared a traditional Andalusian breakfast that consisted of tostada (a toasted bread called “pitufo” that has a crunchy exterior) with olive oil sprinkled over the top and accompanied by a cortado coffee. Initially a silky chewy texture with sweet fruitiness but this then morphed into fragrant incense smoke as well as strawberry and chilli jam. Diluted, we flambéed bananas in Cointreau and chargrilled sweet peppers, while to taste a dry Madeira called Sercial with typical flavours of walnuts, apricots and vanilla and to finish gentle tones of wood. Following ten years in an ex-bourbon hogshead, we transferred this whisky into a first fill custom toasted American (70%) and European (30%) oak hogshead with toasted heads.