Tim Wastell

Name: Tim Wastell

Bar Name: Acqua e Vino

Bar Address: 18a Anderson St, Yarraville, VIC, 3013

Bar Phone Number: 03 9687 9006

Product:

Glenfiddich 12 yo Special Reserve

Reason:

In modern mixology, current trends dictate that to create an agreeable cocktail, one must identify flavours and aromas that are present in the base spirit with which we work and then accentuate them. This reaction, I firmly believe, was a perceived return to basics from the 'kitchen sink' mixology practises of the late 1990's.

Ten years later and I fear we may have created a new family of whisky cocktails using identical ingredients, to accentuate flavours, aromas and accents that are clearly already present. In some cases, I believe that when one detects a certain note or aspect in a spirit, the last thing the cocktail needs is more accentuation of that note. What then, of contrasting flavours?

For example, many whiskies show notes of orange skins and spice so using orange juice and sweet vermouth are ingredients that accent base aspects within the whiskey. When we look at a classic cocktail like Blood and Sand however, we realise that although these two ingredients do feature to accent the whiskey, it is in fact the notes from the Cherry Herring that really raise up and both compliment and contrast the base notes, even though cherry is not an aspect in the whiskey via nose or palate.

I chose to work with the Glenfiddich 12yo for a multitude of reasons. As an entry level product to the range, it is not only an extraordinary whiskey, but as a 12yo shows not only complexity, but a freshness that it ideal not only for connoisseurs, but also for underdeveloped palates and those starting there journey into the world of single malts. Let’s face it, not even all of the wrinkly old men in cigar rooms whom with which Scotch whisky is so unfortunately associated with can palate, or indeed started with, the big Islay styles. I wanted most of all to celebrate the freshness and vibrancy of the Glenfiddich 12yo Special Reserve.

The whiskey, once opened up, shows delicate aromas of apple and pear, herbaceous notes of fresh ginger, vanilla and white pepper and a floral citrus note that's somewhere near lemon blossom.

With all of these thoughts in mind, I decided to accent the herbal notes in the Glenfiddich 12yo with fresh ginger, vanilla and white pepper and to compliment and contrast the fresh apple and pear notes with fresh ruby red grapefruit juice. Although left of field as far as a classic scotch match the flavour of this grapefruit juice is a brilliant bridge between the fresh fruit notes in the whiskey and the delicate notes of lemon blossom, creating a cocktail that is at once true to the inherent base notes but also fuller and more fully integrated, allowing the whiskey to shine in a new way.

The cocktail will be presented as a juxtaposition of two expressions, classic and modern, to fully explore the delicate flavour matchings. The Speyside Breeze cocktail will be served straight up, and beside it, the Speyside Breeze deconstruction will be assembled as a grilled grapefruit, vanilla and Glenfiddich sformato with a grated apple stack, a crisp ginger chip and a white pepper foam presenting a full textural experience.

Name:

Speyside Breeze and Speyside Breeze deconstruction

Build Part A:

Speyside Breeze

45ml Glenfiddich 12yo
40ml fresh ruby red grapefruit juice
20ml vanilla sugar syrup
0.8 gm whole white peppercorns
0.6 gm fresh ginger
Lemon twist

Build Part B: Speyside Breeze Deconstruction

Grilled grapefruit, vanilla and Glenfiddich sformato
150ml fresh ruby red grape fruit
100ml Glenfiddich 12yo
4 tsp vanilla sugar
2.2gm agar agar

White pepper foam
24gm white pepper
500ml boiling water
1tsp xanthum gum

Method Part A: Speyside Breeze

Add first five ingredients to a Boston shaker and muddle vigorously, add ice, shake and double strain into a chilled cocktail glass. Garnish with a lemon twist.

Method Part B: Speyside Breeze deconstruction

Grilled grapefruit, vanilla and Glenfiddich sformato
Bring fruit juice and sugar to simmer, add agar and simmer until dissolved. Add whiskey and pour into moulds to set.

White pepper foam
Crush peppercorns and pour over water and stand for two hours. When cool, strain and sift through xanthum gum. Pour into creamer and charge with two Nitrous oxide bulbs

Ginger chips
Deep fry ginger shavings at 150 deg Celsius

To assemble, lift jellied sformato onto serving plate and garnish with ginger chip, grated apple stack and white pepper foam.

Serve both expressions in juxtaposition to fully explore the cocktails delicate flavour matches