Creative collaboration. Part 1

A collaborative gif by Erik Ravaglia and Carol Soutar

A collaborative gif by Erik Ravaglia and Carol Soutar

 

“Great things are not done by impulse, but by a series of small things brought together.”

Vincent Van Gogh

Yes, it’s cheesy to start a blog post with a quote but this one feels very appropriate as we are talking about all the ingredients that come together to make a great event. Creative collaboration has been a key element of the Jelly & Gin ethos from the very start. Early on a decision was made that we would aim to work with people that excel in their field. Be it a chef who has the ultimate burger recipe, a sweet maker who can encapsulate the Scottish landscape in a bite of chocolate or botanical installation artists who can transport you from factory in Leith to the wildest parts of the Inner Hebrides.

Each project is approached with a blank piece of paper, yes we take our learning forward, and learn from mistakes (there’s been a few…) but we are not interested in recreating the same experience over and over again. While this approach does not make life easy, it is ultimately more rewarding for both us and, more importantly, the people that come to our events. The creative process is something that remains a constant with each project. Through discussion, reference gathering, and research we come up with a creative strategy for the events. The brief is then agreed and while some projects require us to commission elements with detailed specifications, others allow our collaborators a lot more freedom to put their stamp on the overall feel of the project while still working within a clearly defined brief.  Create:Eat:Whisky is one such project.

Jelly & Gin Creative Director, Carol Soutar, documents a trip to the Isle of Jura to capture the visual and auditory elements for our multi-sensory whisky adventure.

Yann Seznec uses his underwater microphone to record underwater creaking rope.

Yann Seznec uses his underwater microphone to record underwater creaking rope.

"For our immersive Create:Eat:Whisky experience we are making sights and sounds of whisky. Last week, we went off on a field trip to the Jura Distillery to collect some materials. If you’ve ever imagined a small whisky distillery on a remote Scottish island - Jura distillery is it. A bit of an effort to reach, but a journey well worth making. The creative brief for the event is to make an immersive experience of whisky: recreating the sights, sounds and smells of whisky: from how and where it’s made to how it tastes. We wanted to explore many aspects of what that inspires and evokes. 

Staring at the Sea. Erik colour coordinates with his surroundings.

Staring at the Sea. Erik colour coordinates with his surroundings.

Also on this adventure was artist, sound designer, musician, performer and digital whizz Yann Seznec and digital chef, animation soldier and creative miracle worker Erik Ravaglia. Yann and Erik are both very talented in their fields - but what shines about them and makes them great collaborators is their awesome enthusiasm and seemingly unending energy. Witnessing Yann’s pure excitement in the sounds he was picking up through his variously modified microphones was delightful - as was Erik’s keenness to capture everything around. These guys are exactly what makes collaborating fun and rewarding.

Washback symmetry 

Washback symmetry 

As well as the sounds and visuals captured by Yann and Erik, this trip to Jura produced many photographs of beautiful scenery, lots of furry microphones pics, a plethora of views of Erik’s back, and a desire to work on many more projects with these two talented people."

Over a (whisky) barrel

Over a (whisky) barrel

Washback

Washback

Just one of Yann's creations housed in an old tobacco tin.

Just one of Yann's creations housed in an old tobacco tin.

Jura through two lenses.

Jura through two lenses.

Mash tun track

Mash tun track

Jelly & Gin would like to thank Jura Whisky for supporting the Create:Eat:Whisky project, and allowing us to explore their whisky making process. Finally we would like give a very special thanks to Willie Cochrane, the Jura distillery manager, who not only allowed us amazing access to the distillery, but also gave us the heads up on which machines made the best sounds. Having worked there for nearly 40 years Willie knows the true sound of whisky.

Follow Yann @amazingrolo and http://www.yannseznec.com/

Follow Erik @ErikRVA and http://instagram.com/erikrva

Follow Jura Whisky @jura_whisky

BUY TICKETS for Create:Eat:Whisky here.