SALTED CARAMEL CRUST
75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1tsp sea salt
1 tbsp Bowmore
Melt the butter, sugars and syrup in a small heavy based pan and simmer for 3 minutes. Add the cream, whisky and sea salt then simmer for another minute or 2 until it thickens. Cool the caramel then dip the chosen glass rim into it and then into some fine caster sugar. Spoon a small amount of sauce into the bottom of the glass and then chill in the fridge for at least an hour. Pour Bowmore into the glass and enjoy.
Taste of Islay encapsulated in Bowmore Small Batch
– Bowmore’s latest addition to its core range –
Bowmore, the first distillery on Islay, Scotland’s Whisky island, is proud to introduce its latest expression – Small Batch – a perfect and accessible embodiment of the Taste of Islay. The distillery has used its century’s long experience to create a perfect combination of flavours that encapsulate scotch from the Southern Isles.
Exclusively matured in first and second-fill ex-bourbon casks, Small Batch evokes the Islay house character of gentle peat smoke, salt, citrus and vanilla. Because of this, it makes for the perfect dram for those wanting to experience an Islay single malt.
The first-fill ex-bourbon imparts a delicious vanilla sweetness alongside spice and a bourbon-style oak smoke, created by charring of the barrel in the bourbon production process. The second-fill cask, brings fantastic complexities with honey and creamy malt combining perfectly with hints of sea salt, coconut and lime.
The water from the Laggan River and infamous Islay peat adds the quintessential earthy smokiness that makes Bowmore renowned for its single malts.
Rachel Barrie, Master Blender, Morrison Bowmore Distillers said:
“If I could select only one dram to transport an enthusiast to Islay, it would be Small Batch. No one liquid better showcases the tranquillity and elegance of the Island”.
Cost: £32.99 RRP
Retailing: Sainsbury and Tesco.
On the eye: warm gold
Breathe in: vanilla fudge, sea air and peat smoke, balanced beautifully by honeycomb and cinnamon spice
Sip: mouth-watering citrus, gentle saltiness and vanilla with flakes of coconut
Savour: the wispy smoke, bourbon vanilla and lime finish
Mark earned his stripes during a thirteen year tenure with Gordon Ramsay, as Head Chef of Claridge’s where he won three Michelin Stars and was awarded Chef of the Year. Mark also regularly appears on the BBC’s Saturday Kitchen and Food Network UK shows and is now the owner of Rocksalt and The Smokehouse, two critically acclaimed seafood restaurants in Kent.
Throughout his time with Gordon Ramsay, Mark co-authored his 12 books and wrote regular columns for Olive and BBC Good Food magazines.
I received a mini Bowmore set in return for this post.