A Remarkable Regional Mix Up! Facebook Tasting

I was very lucky to have received a lovely email inviting me to a series of online Whisky & Cocktail tastings on Instagram etc.…what a treat!

This time however it was to be on Facebook with another of Douglas Laing’s Remarkable Malts – The Epicurean.

May 8th arrived and I’d signed up to Facebook…

We all said our hellos and started to sample The Epicurean along with a few ginger biscuits. Even though mine had turned soft they were still a lovely treat alongside the whisky. The Epicurean itself had a lovely light colour with a light fragrant and fresh nose with vanilla & fresh grass and orange freshness too.

The palate was smooth, a sip with a gentle bite. There was the softness of juicy peaches and burnt sugar adding some depth. A spicy warmth to it.

We made two cocktails that evening. First was the horses head. This consisted of:

The Epicurean

A few drops of Angostura bitters (yes, from that adorably dinky little bottle)

Ginger Ale and ice – and had my local shop had any in stock, lemon which would have created the horses neck.

This was a lovely refreshing cocktail. I’m a bit hit and miss when it comes to ginger, but this was lovely.

We then moved on to the second cocktail, the Appleyard.

The Epicurean

Cloudy apple juice

Ice

I poured this into a very large glass and added a cocktail umbrella – as one does… what a deliciously moreish cocktail. Light and definitely one for a warm summers evening…should we get one.

A huge thanks go to Hannah, Jan and Douglas Laing for another wonderful tasting.

Slàinte 🙂

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A Remarkable Regional Mix Up! Instagram Tasting

I was very lucky to have received a lovely email inviting me to a series of online Whisky & Cocktail tastings on Instagram…what a treat! This was to include two whiskies which I had been eager to try, Timourous Beastie and Big Peat.

March 21st quickly arrived and after a quick trip to Tesco for ice cubes, I was ready to go.

It was great fun interacting with everyone and making two cocktails up as we went along, the first was an Old Fashioned using Timorous Beastie, Angostura Bitters (cutest teeny bottle ever) with ice, and the second the Smoky Whisky Sour with Big Peat. This was made using the sugar syrup, lemon juice, some powdered egg white and Big Peat. I have to say this cocktail more than hit the spot, the smokiness of the whisky against the sour of the lemon and the sweetness of the syrup was an absolute delight!

Thanks to Jan and Douglas Laing / Remarkable Malts for a wonderfully tasty and memorable evening…