Robert Burns (1759 – 1796) was an iconic Scottish poet and once a year on his birthday people around the world celebrate with feasts to honour his life.
To celebrate Burns Night this year we’ve put together a proper taste of Scotland with a whisky tasting & snacks! Whether you are a whisky aficionado or want to sample this incredible spirit for the first time we think these 4 show the incredible diversity of flavour available and will give you the opportunity to choose a style that suits you.
Whisky Tasting & Snacks, What's in the pack? £20
*Four drams of whiskies with contrasting styles Tasting notes and information on each of the distilleries
1. Nc'Nean Organic Single Malt, Western Highlands 46%
2. 2011 Bruichladdich ‘The Classic Laddie’, Islay 50%
3. Tullibardine 228 Burgundy Finish, Southern Highlands 43%
4. Fettercairn 12yrs, Eastern Highlands 40%
* Isle of Mull Cheddar
* Traditional Scottish Oatcakes baked by The Engine Rooms
Our suggested order to taste the whiskies in;
- Nc'Nean Organic Single Malt, Western Highlands 46%
Made from 100% organic Scottish barley. This is their first release and they only began distilling in 2017. It’s elegant, floral and fragrant on the nose, very inviting. On the palate it’s fruity and generous with a fresh green finish with woody green herbs, tiny bit of warming ginger spice lingers on the finish.
About the distillery - (pronounced Nook-knee-anna) it’s a shortened name of a witch-queen in Scottish Gaelic folklore (Neachneohain). Based at the Drimnin estate on the Morvern peninsula. Made from 100% organic Scottish barley. This is their first release, and they only began distilling in 2017. They age in a combination of bourbon and red wine cask for extra richness.
- 2011 Bruichladdich ‘The Classic Laddie’, Islay 50%
A super interesting Dram from iconic producer Bruichladdich. This is a pure unpeated style in which you can see the quality of the Scottish barley used. It changes each year with the harvest and style of the barley – much like vintage wine. This has all the classic floral, fruity and malty flavours which are much more prominent with the smoke and peat stripped back. It’s a creamy, warming drop with some wonderful Vanilla notes.
About the distillery – Established in 1881 by the three Harvey brothers and is now still one of nine working distilleries on Islay. The distillery keeps old traditions alive using original Victorian equipment. Their Mashtun (used for processing starch) is one of a handful still left in existence.
- Tullibardine 228 Burgundy Finish, Southern Highlands 43%
The finishing in Burgundy cask gives it an extra kick of fruit and brings out some of the fruity cereal flavours in this dram. This is big, juicy and well rounded, it’s all backed up by good levels of freshness – this makes it perfect with some cheese.
About the distillery – Founded in 1949 and well known for producing high quality single malts. Famous for using a combination of Bourbon, Banyuls & Sherry casks for finishing, giving their whiskies a unique richness & body. Located near the Ochil Hills in the Southern Highlands which provides the distillery with their fresh water for distilling and processing.
- Fettercairn 12yrs, Eastern Highlands 40%
We’ve saved the biggest ‘till last, although this dram is 40% it’s powerful and expressive. This dram is matured in Bourbon casks which balances out the big citrus freshness. It’s got lovely flavours of confected pineapple and some warming fresh ginger on the palate. Try it with some Scottish Oatcakes, it’ll bring out the fruit biscuity finish.
About the distillery – Located in the small town of Fettercairn in the Grampian foothills, Aberdeenshire. The towns name comes from a phrase translated as ‘the foot of the mountain’. Founded in 1824 by Sir Alexander Ramsay who converted what was originally a corn mill into a distillery. The unicorn badge on the bottle is said to stand for purity & strength and is also the symbol of Scotland since the reign of King Robert III.
*Mackie’s Haggis Crisps
Perfect for Burns Night. We were delighted to nab a box of these very more-ish thick cut crisps. Made in Perthshire, Scotland with the best crisping potatoes. The sumptuous Haggis flavour combined with the spice of cracked black pepper makes for a particularly tasty pack of crisps.
* Isle of Mull Cheddar
Scotland has a long history of producing farmhouse cheddar style cheese and is famed for it’s high-quality dairy. The cheese has been made the same way for the last forty years in Sgriob-Ruadh. It’s a hard cow’s milk cheese with real bite and punchy flavours – this makes it perfect with a dram of whisky. Everything is done by hand in a traditional way here. The cows are milked in the morning then the milk is used next door and the milk making process is started immediately. They only use milk from these local island cows which are raised on a rich diet of grass and whisky grains from the Tobermory Distillery.
* Traditional Scottish Oatcakes baked by The Engine Rooms
Affectionately known as Scottish Bannocks, a traditional cracker made out of oats that can be found all across Scotland. Scottish soldiers in the 14th century carried a metal plate and a sack of oatmeal. According to contemporary accounts, a soldier would heat the plate over fire, moisten a bit of oatmeal and make a cake to "comfort his stomach. Oats are one of the few grains that grow well in the north of Scotland and were, until the 20th century, the staple grain used. This is our Head Chef James from The Engine Rooms Restaurant, grannies’ recipe!
“Unmatch'd at the bottle, unconquer'd in war, He drank his poor god-ship as deep as the sea; No tide of the Baltic e'er drunker than he.”
One of Robert Burns most famous and well-loved drinking song was “Willie Brew'd A Peck O' Maut”. In 1789 joined by his close friends Allan Masterton and William Nicol they spent the night drinking & writing together, the result was this song.