© 2016 by SHAY OLA

THE REBEL DINING SOCIETY 

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AUCHENTOSHAN/  

TASTE EXPERIMENTS

We joined coffee consultants DunneFrankowski and award winning mixologist Mr Lyan to host an unconventional tasting session and masterclass.

We invited participants to investigate the fermentation, distillation and maturation of the Auchentoshan Single Malt through food.

We created 3 dishes based on the manufacturing process of whisky: distillation, maturation and fermentation, among which was a mackerel dish smoked using wood shavings from the whisky cask to represent the maturation process.