5 Drams for 5 Regions Virtual Tasting Kit

5 Drams for 5 Regions Virtual Tasting Kit

$99.00 inc. GST

Out of stock

The regions of Scotland through the festivals: 5 drams for 5 regions! Our first virtual of the month is a special look at each of the five regions in Scotch whisky with a special pick from each of the region’s rare releases for this month. We’ll taste through drams from the Lowlands, Speyside, Highlands, Campbeltown, and Islay for this great primer into the festival casks, with special guests, to walk us through the regions. Limited production so first-in best-dressed. We’ll also be giving away goodies and other prizes to those who jump in.

Join us on Thursday 20th June, 7pm AEST for the live virtual tasting, or watch it at your own leisure later. Strictly limited to one per member.

Includes 5 x 30ml Festival drams, tasting mat and full tasting notes.

 

Description

Premium Rare Release 5 – Philosopher’s stone (Juicy, Oak & Vanilla)
The aroma transformed us instantly as we slowed down to enjoy banana bourbon syrup, salted caramel sauce, candied grapefruit peel and Indian guava cheese. On the palate, the guava was in a cocktail spiked with pineapple-infused rum and freshly squeezed lime juice: totally tropical. Following reduction, we enjoyed lemon and raspberry macarons with a glass of cloudy lemonade, while the taste was that of pudina coconut chutney and Tuareg mint tea prepared and served in a traditional ceremonial form. This dram gave us plenty to think about, with one Panel member even starting to philosophise over the meaning of life.

Rare Release 39 – Cross-Atlantic destinations (Spicy & Sweet)
A new pair of leather sandals baked in the heat of the sand on a sun-drenched beach in the Algarve. The whisp of wild fennel, limestone and thyme drifted in the air. The palate took us to the other side of the Atlantic, slicing into a Jamaican ginger cake topped with candied rose petals and toffee, raspberry jam and browned butter. Water pulled the toffee forward and introduced jasmine alongside dark brown sugar on the nose. A gentle oak spice underlined the palate now, complemented by blackcurrants and cocoa powder, chewy pretzels and crème pâtissière.

Rare Release 93 – Viking toothpaste (Oily & Coastal)
Pork chops, smothered in olive oil, rosemary and smoked paprika, sizzled on the hot charcoal of a Viking burial ship alongside lemons and limes rolled in coal-dust muscle rub. The strong scent of thymol wafted from the Viking bathroom, mixing with minty toothpaste, oily cured meats and smoked duck. Adding a dash of water, the bonfire crackled as we steamed prawns and crabs with seaweed and a few rose petals. Our taste buds were now enlivened by the sweetness of marmalade-glazed ham, honey on toasted crumpets, and smoked pineapple dipped in rock salt. Fresh mussels bubbled in a pot, balancing the sweetness with the maritime herbal tones of oregano and Thai basil.

Rare Release 149– Furtive gherkin (Oily & Coastal)
The Panel were immediately plunged into scrubbing an old barbecue grill. But on the side were lemons, buttery samphire, tangy pickles and chutney, and crackers with sea salt and black pepper. We also got whiffs of smoked ham and a summery coastal tang. Reduction brought out delicate threads of smoke, distant beach bonfire embers, engine oil and kippers smashed on to toasted brioche. When neat, the palate was sweetly lemony and smoky, with fish pâté, pickled cornichons, charred fennel, jalapeños in brine and clam broth. Water added layers of texture and thickness in the mouth, while bringing out gristy porridge notes, and other elements including lavender honey and a gherkin lurking in a dirty martini.

Rare Release 10 – Smuggler’s bacon (Heavily Peated)
In the coastal cave the smugglers hid among a hoard of smoked peanut brittle, brunswick ham and sweet pimento peppers. Carefully opening a packet of bacon crisps to sprinkle over their pea and ham soup, they had to be careful not to make too much noise. They quietly cracked open a few smoked German beers and waited. After a drop of water they could spy the old canvas sails of the smuggling lugger, and smell the barrels of fennel, caraway and coriander seeds that were stashed on board. Reunited with their fellow bootleggers it was time to celebrate with smoked salami, Arbroath smokies and luscious goat’s cheese rolled in ash and apricots.

 

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