Create:Eat:Whisky is one of those events where we set out to work with collaborators to create an experience like no other. As mentioned in our previous post about creative collaboration one of the most rewarding aspects of working with partners on a project is seeing their enthusiasm and energy bring an extra dimension to the project.
When we first started on this whisky journey, we were very lucky to have a lesson in ‘saying hello’ to whisky by The Nose, Richard Paterson. Richard is Whyte and Mackay’s Master Blender and quite a character to boot. What became apparent during this tasting is how important it is to have the language to express what you are tasting and nosing. Sometimes it might be a memory that is evoked like ‘granny’s kitchen’ others it might be a distinctive taste like fudge or apples or maple syrup. What we are aiming to achieve with Create:Eat:Whisky is to give people bites of food and aromas that will enhance the particular whisky that they are drinking while also providing a flavour reference point. We've worked hard to find the perfect match for each of the four single malts to be served at Create:Eat:Whisky, and in some cases that has meant creating something entirely bespoke.
After a call out for food and drink collaborators we were approached by Gill Lyth of Hello Chocolate! Gill is a chocolatier with a real enthusiasm to push the boundaries. We worked with Gill to develop three chocolates that would pair well with Jura's Diurach’s Own, a rich and Christmas-y single malt. Gill describes the process here:
“Having the chance to work with Carol and Aoife at Jelly and Gin has been an absolute treat. We were asked to create three artisan chocolates to pair with Jura’s Diurachs' Own whisky. These are rich and spicy chocolates encapsulating elements of the whisky making process. We love to imagine, to experiment, to be challenged with the flavours we use, and to finally create. Using heather, seaweed and matcha tea for this collection has pushed our tastebuds to the max! We have created ‘The Waves’ a dark chocolate, copper coloured shell filled with caramel and seaweed, ‘The Rain’, a spicy truffle, rolled in match tea, giving a mossy appearance, and ‘the Wind’, a heather infused chocolate, topped with bright purple. To be part of Create:Eat:Whisky, another outstanding event from Jelly and Gin, is an honour. It has given us a chance to once again do what we love - to create chocolates.”