Monday, 27 May 2013

PR #8: Eau de Vie and Bakery Hill partner up to create bespoke whisky

Anyone who's read this blog a few times would probably know that we're big fans of Eau de Vie - the Sydney and Melbourne cocktail bars who not only serve up arguably some of Australia's best cocktails and spirits, but are constantly pushing the envelope in terms of cocktail innovation.

So it came as no surprise to hear of their latest efforts - teaming up with Victorian whisky distillery Bakery Hill (whose Cask Strength Peated Malt we're big fans of) to create a bespoke whisky made specifically for the bar's "Bobby Burns" cocktail.

To quote the media release:
“The Bobby Burns is one of the worldʼs great whisky cocktails, and we wanted to do something special for our new cocktail list.” [Greg] Sanderson [EDV Melbourne Manager & co-owner] says. “Working with David Baker has been amazing and after a couple of months worth of sampling and experimentation I am very excited about the whisky blend we have created for our Bobby Burns.” 
“To craft a great cocktail not only is it important to have a vision as to what you are trying to achieve but also to develop the structure on which the cocktail itself is based. As the whisky is one of the most important structural components Greg and I spent months discussing, crafting and refining the flavour and aroma of the very whisky to be used as the foundation of this remarkable Bobby Burns”, says David Baker [Bakery Hill owner]. “Once this was achieved Sanderson applied his genius and the result is pure magic” 
Anyone who's been to Eau de Vie before knows they serve up some incredible cocktails, and the "Bobby Burns" is no exception. The whisky is stirred down with fig infused house blended vermouth, and a dash of D.O.M. Benedictine and Angostura bitters, and comes served with home-made shortbread. The full recipe is:
50ml Bakery Hillʼs Eau de Vie Whisky
20ml House blended vermouth infused with fig
10ml D.O.M. Benedictine
1 dash angostura bitters
Stirred, served on an antique side plate with doily and short bread cookie
For those who haven't heard of Bakery Hill, this quote from Jim Murray should sum it up:
"There are about 20 distilleries in Speyside that would die to be able to make whisky this stunningly integrated."
We'll be heading to Eau de Vie (Sydney) later this week to try the new dram - both neat and in the Bobby Burns cocktail. Expect a follow-up post shortly!

Cheers, 
 - Martin.

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