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Wemyss Malts Core Collection


Wemyss Castle on the East Coast of Fife is the ancestral home of Wemyss Malts and the castle (located above caves) is the brand emblem.


The company was founded in 2005 by William Wemyss and his sister Isabella selects regional whiskies to form a portfolio of blends and malts which they then curate. In keeping with such curation The Wemyss Malt Core Collection has recently been unveiled and purports to travel beyond region, age and finish to capture the experience of the different drinks. So ….


The Hive, is described as:

“being evocative of up-tempo evenings abuzz with anticipation or the golden glow of a warm summer’s day. It’s a sweet-blended single malt with notes of sticky blossom honey, zesty orange and a ginger tingle on the tongue and a finish of warm, clove-spiked grapefruit.”



Spice King captures:

“the hum of a lively terrace on a sultry midsummer night or an atmospheric place of intrigue and indulgence” and is “an intense and complex blend with notes of rich spiced orange, deep ginger syrup and aromatic spice with a lingering warm smoky finish of black pepper.”


And …

“Reminiscent of twilight on a shore’s edge surrounded by wisps of bonfire smoke, or a luxurious moment of contemplation, Peat Chimney is a contemplative whisky that starts with warm peat smoke, rich espresso and muscovado sugar before a flinty minerality gives way to a soft and sweet finish.”


We love the collection’s artwork and the suggested signature serves:



The Hive Sour

Ingredients

50ml The Hive

25ml lemon juice

20ml sugar syrup

1 egg white

Lemon twist to garnish




Method

1. Shake all ingredients together with ice

2. Double strain into rocks glass with ice

3. Garnish with lemon twist



Peat Chimney Penicillin

Ingredients

50ml Peat Chimney

25ml lemon juice

20ml honey and ginger syrup

Lemon wheel to garnish





Method

1. Shake all ingredients together with ice

2. Garnish with a lemon wheel


Spice King Sazerac

Ingredients

50ml Spice King

Barspoon Absinthe (we used Sweetdram)

3 Dashes Peychaud’s Bitters

2 Dashes Angostura Bitters

Sugar Cube

Lemon twist to garnish



Method

1. In a mixing glass or shaker, add the sugar cube or one teaspoon of sugar to the whisky. Stir until the sugar is dissolved.

2. Add the bitters and ice and stir for around one minute.

3. Add a dash of absinthe to a chilled rocks glass and rinse it around the sides, discarding any excess liquid.

4. Pour the whisky mixture into the glass and garnish with a lemon twist








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