The Curator's Collection

So we are for the second time sat in the upstairs room of the Broadfield, confronted by 5 delicious and truly special single malts, with the smell of smoke and warmth of spice drifting nosewards. This collection was put together and led by the charismatic whisky curator at the pub, Ed (you can read his blog here), and was a fine showcase of delightfully selected contrasting and exclusive whiskies, all of which were from the home shelf of the presenter.


Yet again this was a wonderful evening of tasting leading to a potential new favourite, although I think buying a bottle may set me back a few pennies...

With five whiskies on the cards, it was set to be a delectable night of malted peaty goodness.
The evening opened with a Glenkeith 1983, a dram with a light delicate nose and a stroke of liquorice on the finish that slips neatly down the palate, despite the dry nature of the oak.

Next was a Canadian Club 1975 - a 6 year aged bottle that was well kept from the ages of yore before the name meant cheap American 'liquor store' blend. Instead we are confronted by woody smells, a sligthly chalky nose, but backed up with the delightful taste of almost rum-spiced quality.

The third dram of the evening was a Tormore 28 year, bottled by the incredible whisky fanatics at WhiskyBroker. It has a depth of flavour like an apple crumble, sweet and lightly spiced with hints of cinnamon, which comes with a helping of warm vanilla custard. On the exceptionally long finish across the tongue were hedgerow fruits and hints of nutmeg all levelled with a flavour of oak wood. This is a very well rounded whisky with great warmth and sweetness. 

Komagatake 1989, is a spiced dram from a far lesser seen Japanese distillery, compared with Nikka or Yamazaki. It is a delicate whisky with a strong black pepper character, which dissolves to a toffee sweetness on the tongue. The long finish sums up the previous spice with a slightly smoked oak character. This was Laura's favourite of the night.

Some people save the best till last, and this for me could be the best ever. Ardbeg 1977 is an incredibly complex mix of powerful peat, with subtle overtones that constantly dance around the palate, up the nose and down the throat. It holds a magisterial concoction of flavour reminiscent of cocoa and coffees, that become creamy in texture across the tongue: a texture that brings with it a real depth and the phenols of peat smoke with fruit after citrus fruit. Really there are for too many levels of flavour into which I could plunge as far as this whisky is concerned, but I can comfortably say this is the greatest whisky I have ever tasted and that I am probably ever likely to drink. This would sell in a bar for upwards of £80 per dram, and due to its small run and now limited supply, will only increase in cost sip by delicious sip. 

But at the same time this is not the one I would recommend anyone purchasing. Instead I would opt for the Tormore 28 (now succeeded by the Tormore 29 year on whiskybroker) - it is well worth the money at £65. 

With the addition of christmas crackers containing miniature festive treats from Master of Malt in the form of single serve drams akin to our advent calendars, this was a smashing evening.

We are already looking forward to what the next series of whisky tasting nights will bring!

Slainte,

Jim

A little update!

Just a very quick post today to let you all know that we are now on twitter @MashtunandMeow!

Head on over and say hello!

L, J and T x

Advent Calendar Update - windows 2-9

I think it's fair to say we are having an excellent advent, thanks to our fantastic Gin and Whisky Advent Calendars from Master of Malt. (You can find out more here if you missed our earlier introductory post.)

Day 2
Laura - On the 2nd day of Ginvent, my calendar gave to meeee... Dorothy Parker American gin. A crisp, clean, fresh tasting spirit with refreshing hints of grapefruit.
Jim - Talisker Port Ruighe is peated, like a smoky orange on the nose with a definite flavour of the port casks its been aged in and great hints of demerara sugar, ending in a strange note of grapes.

3
L - Today's offering was Monkey 47 - a gin from the Black Forest, comprising 47 botanicals, and bottled at 47% ABV. Quite distinct from yesterday's, it was warming, with hints of sherbet and berries.
J - Nikka From the Barrel 51% - a creamy, very lightly peated whisky from Japan, with a custardy vanilla flavour. It works well as a festive beverage with a lovely hint of Christmas spice. Its strength doesn't purvey the sometimes felt heat, and feels smooth across the palate.

4
L - Tarquin's gin, from Cornwall, was behind my little window today. It was very nice, but not the most exciting gin I've ever tasted. Traditional flavour and without a doubt a bloody good gin, but it was the first one so far that I've added tonic to.
J - Glencadam 21 year. Spiced apple/raisin flavour, containing all the smells that come with mulling cider, it tingles across the tongue bringing with it an oaky vanilla taste.

5
L - Two Birds London Gin today. Citrussy and soft, it had a rounded flavour with a delightful tang on
the finish. Having looked up the bottle, I've discovered it is a bargain at under £30 and the bottle has a cute design too. Very tempted.
J - Glen Garioch 12 year - The sherry aged cherry sweetness was coupled with a light oaky taste to finish. There is much more to the flavour that than one dram can give, I might need a bottle.

6
L - Professor Cornelius Ampleforth's Bathtub Gin. Today's Ginvent offering definitely wins the prize for most fun name, and it's a fantastic gin to boot. Felt a bit like a Victorian drinking it. A rich and unusual spirit.
J - Chivas Regal 18 year - an award winning blend that sings of spiced toffee and fruit, and a palate of dark chocolate and oak, that skips across the tongue and down the throat.

7
L - Geranium gin - this was my favourite of the week, a very different gin. Heavy juniper scent but a floral flavour, reminiscent of Turkish Delight. Jim was not a fan due to it's perfumed nature, however this perhaps makes it a better investment for me as no need to share!
J - Smooth Ambler Old Scout 7 year Bourbon - almost a caramel flavour, hints of brown sugar, and a lovely change being the first bourbon in the calendar, that is lovely and smooth.

8
L - Cold River gin today - another American one. I have to say I've been mightily impressed so far by my first three tastings of US gins. This one seemed a little harsh at first but got more delicious the more I sipped. Delightful caramel aroma too.
J - Blue Hanger 9th release - has a fruity sweet nose of the sherry cask, with hints of orange and caramel and a very light smokey flavour, and a warm finish down the throat.

9

L - Cream gin, made with ACTUAL CREAM. No surprises in the flavour of this one - it starts off in the mouth as the classic juniper and citrus combination, but this is quickly overpowered by a beautiful, rich creaminess that lingers on the palate. Yummy.
J - Bowmore 15 year old, Darkest - a warm sweetened light peat smell, that grows on the palate and ends curiously with the heat of Arbroath Smokies. With flavours of treacly fruit, it is definitely a highlight so far.

We'll be back next week to share the next batch of drams with you!

Slainte,

L and J

Christmas Farmer's Market

This weekend saw the annual Nether Edge Christmas Farmer's Market, a fantastic event showcasing a huge variety of local businesses, including Christmas crafts, handmade art pieces and a huge assortment of food and drink. After a very busy weekend, we decided to have a wander round and pick up some bits for tea.

We started off our afternoon with a cup of mulled wine, just to get us fully in the festive mood!

With such an array of top quality produce on display, it was really hard to decide what to go for. The market was packed full of people and had a proper Christmassy feel. The stallholders were friendly, enthusiastic, and more than happy to talk about their goods. Sheffield seems to have had a bit of a revival recently, with numerous new companies popping up all over the city. 

One such business is the fantastic Forge Bakehouse on Abbeydale Road which makes absolutely gorgeous bread, setting unique recipes alongside the more traditional ones. We eventually selected a Mr Potato Bread, filled with rosemary and chunks of potato, and the intriguingly titled Cardamom Snurr (my new favourite thing). 

Before heading home, we treated ourselves to a mulled wine flavour cupcake!

Glittery cherry on top! From Cupcake Time - yum!

The rest of our post-Christmas tree decorating meal consisted of a venison and cranberry pie, a chicken, thyme and apricot pie, smoked trout pate, a creamy horseradish flavoured cheese and two Trippel-style "Drink Me" Mad Hatter ales, which I couldn't resist on account of the Alice in Wonderland theme, from new speciality beer shop Hop Hideout. 

It's so nice to be able to find such top-quality products right on our own doorstep and support small, local businesses at the same time. The whole meal once put together felt like a proper special occasion and was the perfect end to a great weekend.

Slainte,

Laura

Chicken Wontons

Crispy wontons are relatively complicated to construct. The filling is simple, as is the dipping sauce, but the dish as a whole becomes more awkward when folding is concerned. These are perfect for a large celebration, or as a starter for a dinner party. The crispy outer delicately gives way to a soft juicy centre, that sings with aromats and spice.

Begin by mincing a chicken breast - I used a knife, but the filling could all by done in a food processor, if you want to slightly speed up the construction for the sake of more washing up, although chopping by hand will achieve a better texture. To that add a tbsp of sesame oil, and the same of oyster sauce, a dash of fish sauce, a small tsp of ground Szechuan pepper corns, 2 finely chopped spring onions, a chilli and a couple of Kafir lime leaves, a grated clove of garlic and a small thumb of ginger. Once you have the mix together you can begin the wrapping: this is where technique becomes a factor.

1) Place the skin in front of you with a point towards you with a spot of the chicken mixture in the centre.
2) Then lift the bottom corner up to meet the top corner and press down, sticking these two points using a thick cornflour water mix brushed on the edges to hold them in place.
3,4)Next fold the two remaining corners up to meet the top corner. Again make sure the points are stuck so they don't open while frying.
5) Finally fold the two side corners to meet in the middle.

Once you have completed this process for all the wontons you will need to heat up some oil. It is best to do this after you have assembled the wontons as hot oil can of course be a hazard. You need the oil to fry a cube of bread to golden brown in about 15-20 seconds, or when bubbles start to form consistently around a wooden spoon. When the oil is up to temperature fry the wontons for 5-6 minutes until golden brown. Then place on clean paper towel to get rid of any excess oil and stop them being greasy.

Dipping sauce

Gently fry finely chopped chillis, ginger and spring onions in a saucepan. When softened, add a big glug of  3-4 tbsp rice wine vinegar and  3 tbsp of white sugar, and cook this into the chillis. This will all soon boil, removing some of the tang of the vinegar. After a minute or so, add two tables spoons of ketchup, this will thicken everything and give the sauce a sheen.

Serve the wontons either on a platter with the sauce as a starter, or with noodles and a veg stir fry.

Whisky and Gin Advent Calendars

As the preamble to Christmas is upon us, and advent has begun, some people are opening up the little numbered doors of hope to a vapid block of brown disappointment that some argue to be chocolate. But there is a solution to the Santa-shaped damp squib... instead of peering behind the door of anti-climax you can gaze toward an amber nectar and welcome the warmth of a whisky toward the the stomach to accompany to bed or out into the stiff winter morning air.

Whisky and Gin Calendars

These two advent calendars from Masters of Malt each contain miniatures of 3cl behind each door, just over the standard measure in the UK. This for me is a great opportunity to expand the number of whiskies I have tasted, and refine my palate, even to potentially find a new favourite drink to expand my collection. We have opted for two different calendars: the Craft Gin on the right and a collection of whisky on the left, each containing less seen spirits from as far afield as Japan.

The first whisky I start with is a Balvenie 17yr Double Wood, aged in sherry casks, after the usual bourbon cask, leaving a creamy vanilla nose and a light honey depth on the taste: overall a very tasty whisky.

Laura's beGinning spirit is an American drink called Death's Door - an aptly festive name for December 1st! It's a lovely light gin with a simple yet powerful flavour, having only three botanicals. Whilst delicious neat this is a gin which would also work well in a cocktail.

The little bottles look great and the servings they contain are surprisingly generous.

We will keep you updated about these festive delights each week throughout December.

Slainte!

J and L x

Caturday Saturday #5

Hiding!

Love from Tosin x