The non-age statement expression is released as just 5,526 bottles, bottled at 46% ABV and priced at £50 available globally here: https://wemyssmalts.com/.
Smoky Shores delivers notes of snuffed smoke, salted lemons and sweet cured bacon on the nose, followed by notes of wild oats, orange peel, and malted bread toasted over embers of heathery peat on the palate.
The limited expression is packaged in an intricately foiled gift carton, inside a bespoke decanter bottle, with an illustrated label design that takes inspiration from the barley malting process.
Smoky Shores is a sister whisky to Peat Chimney, a popular choice among smoky whisky fans from the core range of Wemyss Malts. Flavour-wise, the new limited release has the characteristics of Peat Chimney, with an extra blast of punchy peated malt.
Wemyss Malts core range also includes The Hive, a Speyside blend with honey-like sweetness and flavours of citrus zest, and Spice King, a complexly sweet yet salty expression, an ideal alternative to rye or spiced rum.
Commenting on the release of Smoky Shores, Isabella Wemyss, owner and Director of Production, said: “We’re delighted with our new Smoky Shores bottling.Our existing smoky favourite from the core range, Peat Chimney, is already a big hit among our peat fans, and Smoky Shores has an even more intense, delicious smoky flavour, a real treat for peated whisky enthusiasts.
“Adding to the all-round flavour experience, you’ll find hand-crafted illustrations on the packaging inspired by the malting process. These really bring to life the tasting notes and flavour within the bottle, transporting you to coastal seashores.
“On 25th January, we’ll be raising a glass to our smoky whisky fans around the world – Smoky Shores is the perfect accompaniment to a Burns Night supper.”
The packaging derives inspiration from the barley malting process, where the peat is added to develop the smoky flavours found in this whisky. The name is acquired from the long, salty finish reminiscent of bonfires ablaze seashores.
FULL TASTING NOTES
NOSE
Robust peaty smoke mingles with intense aromas of crushed mint leaves that fuse with aromatic rosemary.
PALATE
A sudden and explosive mouthfeel comes to the fore with earthy white pepper and zesty lemons.
FINISH
Bitter espresso sinks into the palate before a long salty mouth-coating finish drifts away.
Whisky is often enjoyed neat or on the rocks, but cocktails aren’t just for Gin, Rum or Vodka.
With a breadth of flavour combinations, it’s time to make Whisky the star of your cocktail bar. Even if the spirit isn’t your go-to tipple, there are plenty of flavours to explore that will tickle your taste buds.
As you raise a toast to Robert Burns, you want to honour him with the good stuff. The team at drinks retailer Bottle Club have compiled their mostpopular scotch whisky cocktails, along with recipes for you to try at home.
Popular Scotch Whisky Cocktails:
Robert Burns Cocktail
The Robert Burns is one of the classic cocktails that pays tribute to another of Scotland’s finest exports.
The drink itself is a delightful, sophisticated mix that builds on the scotch-vermouth combination of Rob Roy. The addition of absinthe brings in a nice contrasting flavour, though be sure to keep this accent to a dash, as it can easily overpower the drink.
If absinthe is a bit too much for your taste, there is a variation called the Bobby Burns which omits absinthe for Bénédictine.
It is a Scottish tradition to celebrate the poet Burns’ birthday on January 25th of each year, and whether this drink was named for him or not, it is a fantastic choice for the evening’s libation.
Ingredients- 1 serving
60ml Scotch Whisky
20 mlSweet Vermouth
Dash Orange Bitters
Dash Absinthe
Method:
Add ingredients into a mixing glass with ice, then stir well and strain into a tumbler. Ice and orange twist optional. If you do not have absinthe, try an anise-flavoured liqueur as a substitute.
Rusty Nail Cocktail
The Rusty Nail is the ultimate Scotch cocktail. It’s a very simple mix of scotch and Drambuie that is served on the rocks. This is designed to be a sophisticated, slow-sipping drink, and it’s excellent after dinner.
Feel free to switch from blended to single malts and explore various brands, choosing a variety that is as top-shelf as you wish. You may also want to adjust the ratio of the two spirits to fit your taste, as well as the type of whisky you’re pouring at the moment.
Ingredients- 1 serving
45 ml Scotch Whisky
20 ml Drambuie
Method:
Simply combine the liquids into a mixing glass and stir well before pouring over ice into a tumbler.
The Rob Roy
The Rob Roy cocktail was named after an operetta that narrated the story of a great Scottish folk hero who supported the poor.
Image: Pexels
A Scotch version of the classic Manhattan cocktail, a Rob Roy replaces bourbon or rye whisky with Scotch. The Rob Roy ingredients are also similar to that of a classic Old Fashioned, but the Rob Roy recipe uses sweet vermouth instead of sugar syrup for a richer flavour.
Best served by putting the cocktail glass in the freezer to ensure the Rob Roy stays cold, as the drink is served without ice. Stirring a Rob Roy cocktail rather than shaking is critical in delicate cocktails with few ingredients, so not to over dilute the drink.
Ingredients- 1 serving
60ml Scotch Whisky
25ml Sweet Vermouth
Dash Angostura Bitters
Cherry (Garnish)
Method:
Combine all ingredients into a mixing glass with ice (minus the garnish) and stir well before straining into a cold Nick and Nora or Martini glass. Garnish with a cherry.
Hot Toddy
A good Toddy has been said to jump-start mornings, cure colds and play furnace on a frigid evening. Many people believe that its first use was as a medicinal aid, as liquor was known to numb pain, while citrus and sugar (or honey) could soothe a sore throat.
Image: Millennial Magazine
This recipe comes from San Francisco bartender Jacques Bezuidenhout and features whiskey, hot water, demerara sugar and a clove-studded lemon peel. Fortunately, the Toddy is very easy to make.
Grab your favourite mug, and heat it with some boiling water, similar to how you chill a Martini glass. After a minute or two, throw away the water, and build your drink in the same mug by combining your spirit with sugar and more hot water.
Ingredients- 1 serving
4 Cloves
1 Lemon Peel
2 TSP Demerara Sugar
¼ Ounce / 8ml Lemon Juice
2 Ounces / 60ml Whisky
Method:
Grab your favourite mug and heat it with some boiling water. After a minute or two, throw away the water and build your drink in the same mug by combining your spirit with sugar, lemon juice and peel, cloves and more hot water.
Ruby Queen
The Ruby Queen recipe was developed by Rob Krueger of Extra Fancy in New York City.
Though it is filled with a couple of unusual ingredients, the Ruby Queen is quite easy to mix up. You will need to prepare or acquire fresh beet juice and take a few minutes to make a fresh honey syrup.
Image: Pinterest
It’s a surprise when you taste just how well scotch works against this sweetened vegetable profile, whilst most of us will prefer a more neutral spirit for such a distinct flavour like beets, the whisky adds a depth that vodka and gin cannot.
Simply pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Ingredients- 1 serving
1 ½ Ounces / 45ml Scotch Whisky
1 Ounce / 30ml Fresh Red Beetroot Juice
¾ Ounce / 25ml Honey Syrup
¾ Ounce / 25ml Fresh Lemon Juice
Fresh Dill or Tarragon (Garnish)
Lemon Twist (Garnish)
Method:
Combine everything except the garnish into a shaker with ice, shake for 30 seconds, then strain and pour into all tall, high-ball style glass. pour and shake like any other drink and you will have a savoury drink that will rival any Bloody Mary.
Burns Night Recipes
Cranachan
Scotland has a wonderful relationship with desserts and none more so, or more traditional, than with Scottish cranachan. A cranachan is a very quick, easy recipe that includes oats, raspberries, cream, malt whisky, and honey; the ingredients are then layered for a pretty presentation. It’s a festive sweet that is perfect to round off a Burns’ Night supper beautifully.
8 ounces/250 grams fresh raspberries (Scottish if possible), divided
1 pint /475 ml double cream
3 tablespoons malt whisky (good quality)
Optional: 1 tablespoon honey or Scottish honey (plus more for serving)
Method:
Gather the ingredients and heat a large, heavy-bottomed frying pan until hot. Add the oats and, while stirring, toast until they have a light, nutty smell and are only just beginning to change colour.
Once toasted remove from the pan. Crush your raspberries in a food processor or using a fork, then in a separate bowl whip the cream along with the whisky and fold in the honey and the oats.
To finish, layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream.
NOTE: Many recipes suggest a malt Whisky, and good quality – a few recipes have specifically specified Glenfiddich or Glenlivet.
Tips for cooking with whisky: “Many chefs compare using whisky to using salt, as it brings out the flavor of the food. During cooking, the evaporation of the alcohol concentrates the barley malt and then caramelizes sugars in the spirit”
Whisky Sauce
Whisky sauce for haggis. It’s a no-brainer, right? Two of Scotland’s finest products paired together in a delicious meal! Of course, this whisky sauce can also be a great accompaniment to other meats like steak or chicken, or even a nut roast.
Ingredients- 2 servings
3-4 Tbsp Whisky
100ml Double Cream
50ml Stock
Knob of Butter
1 Tsp Dijon Mustard
Method:
-Heat the fry pan/pot to medium and add the knob of butter and melt and add 3 tbsp of your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter.
– Add the cream, stock, and mustard to the pan once the flame is out. Allow to thicken and reduce while continuing to stir then add salt and pepper to taste
-If you would like a stronger whisky taste then you can add another tablespoon of whisky at the end too.
Tips for cooking with whisky: “If you’re going to cook with whisky, always use a good quality bottle. You won’t need to use much and it will make all the difference”
Whisky-Cured Salmon
For those growing up in Scotland, long summer days are often spent fishing salmon in the fast-running local rivers. Whisky-cured salmon is a Scottish favourite, served on a large wooden board with a range of accompaniments: oatcakes, thinly sliced pumpernickel bread, small bowls of assorted homemade pickles, crème fraîche, and lots of lemon wedges.
Ingredients- 8 servings
1 Two Pound Wild Salmon Fillet (Boned, Skin On)
1 Cup Coarse Sea Salt
½ Cup Dark Brown Sugar
2 Tbsp Black Peppercorns (Crushed)
2 Tbsp Juniper Berries
½ Cup of Whisky
2 Bunches of Dill
Method:
Line a baking tray and rinse the salmon under cold water and pat dry. In a bowl, mix together the salt, sugar, peppercorns, and juniper berries. Sprinkle half the salt mixture onto the zprepared baking sheet and spread one bunch of dill on top.
Lay the salmon skin-side down on the dill and drizzle with the whisky. Cover with the remaining dill, and top with the rest of the salt mixture.
Wrap the salmon in a tight plastic wrap and refrigerate for 48 hours.
When ready to serve, remove the plastic wrap from the salmon. Using the back of a knife scrape the cure mixture off the fish and lay on a large wooden board. To serve, thinly slice the salmon into diagonal strips leaving the skin behind.
Tips for cooking with whisky: “The flavours of a single malt Scotch whisky, for example, are derived from malted barley fermentation, the distillation process and maturation in oak casks over several years, which makes it ideal to boost a wide variety of flavours in foods”
At the close of business today, Sunday 23rd January, we pulled down the shutter and unfortunately I have decided that it must remain that way and that TurtleDove Play Café will cease trading with immediate effect.
It is a very sad day, but due to low levels of sales since early December, the business is no longer viable to run in the long term and I must take the hard decision to do what is right for the business.
I would like to thank our many loyal customers from over the years, all staff who have worked for us and suppliers who have helped us produce what was once a vibrant, thriving café.
The UK wants to go dry, new data has shown a 22% increase of people searching to go dry compared to the previous year 17,000 people in the UK have searched for mocktails over the past 30 days alone.
20.4% of the UK is tee total, new data shows
Virgin mojito was the fifth most searched alcohol-free drink, and the most searched mocktail
The UK loves wine, even if it is non-alcoholic. There have been 9,900 searches for non-alcoholic wine in the past month alone.
The UK’s favourite non-alcoholic drink is Heineken 0.0, the non-alcoholic twist on the classic beer has been searched 43,200 times in the past 12 months.
This year has seen a 22% increase in Brits taking part in Dry January as people around the UK, look to opt out of booze and replace it for a non-alcoholic alternative. A study by kitchen experts Maxima Kitchen Equipmentused Google data to find out what exactly were the UK’s favourite non-alcoholic drinks.
The research revealed UK’s favourite non-alcoholic drink is a Heineken 0.0, the beer has been searched 43,200 times in the past year alone. The brand was first launched in the UK in 2017, and is set to be made available on draught in pubs this year after a successful pilot scheme in the summer of 2021.
The study found Becks Blue in second place with 39,600 searches in the past 12 months alone. It is followed by Lucky Saint beer in third place with 38,400 searches and Guinness Zero in fourth with 36,000 searches.
Virgin Mojito, a twist on the classic cocktail came in fifth place overall, making it the nation’s favourite mocktail, with 33,600 searches in the past year.
A mixture of other classic mocktails made the list as well such as Virgin Mary in eighth place, as well as the prosecco alternative Nozeco in 13th place.
The term Non-alcoholic beer has been searched 8,100 times and non-alcoholic wine 9,900 times in the past 30 days.
A spokesperson for Maxima Kitchen Equipment said: “Lots of people spend months looking forward to Christmas, and the chance to indulge a little more than usual, in both food and drink.
“However, in January it’s becoming more and more popular to try and start the year with a health-conscious mindset, whether it be going dry for the month or just trying to drink a little bit less than usual. It is interesting to see the growing popularity in non-alcoholic drinks and which ones are the nation’s favourites.”
The research was carried out by Maxima Kitchen Equipment, which has more than 40 years of experience in the supply and maintenance of professional kitchen equipment.
Morrisons is helping customers celebrate Burns Night on the 25th January, with a selection of Scottish staples, a special bouquet and deals on bottles to raise a dram.
Highlights include:
Glayva Liqueur – £12 down from £18 in Scotland until 25th Jan
Paul Wilson, Personal Finance Expert at CashLady.com, shares his ideas on how to keep going with Veganuary if you’re on a budget.
Veganuary is a great time to try starting some new habits and making a change to your lifestyle. If you’re not used to a plant-based diet, you might be starting to find it tricky to stay on track.
We know more about money than making delicious meals, but with a few weeks left of January, here’s some tips on how you can keep up with Veganuary without it costing the earth:
1.Yellow labels
Fresh produce is by far the most likely to be reduced in the supermarket. Different supermarkets generally reduce their stock at different times; ask in store when they start marking down prices and make sure you get there when they do. You can pick up lots of reduced fruit and vegetables to whip up stews and curries with.
2.Bulk buy
If you’ve found a few recipes you know you like and have gotten the hang of cooking plant based meals, then stock up on the things you know you’ll use. You can make savings by buying multipacks rather than individual items every time you need them
3.Save your leftovers
Don’t throw away what you don’t eat. Save it and use it for lunch the next day. Saving money by not buying yet another meal deal could help see you through until the end of January.
4.Shop online
Type ‘meat free’ or vegan into your shopping app and it will bring up all the relevant options. You can then see which are on offer or are cheaper and choose those instead of more expensive options. Rather than planning what you are eating and then buying those ingredients, do it the other way round and buy the items on offer then make a meal from them.
5.Offers everywhere
If you’ve had enough of cooking and fancy a Friday night off, January couldn’t be a better time. There are a huge number of restaurants trying to tempt us back in with 50% offers. Be sure to search for offers in your area before you book anywhere to make sure you’re getting a good deal alongside a good meal.
6.Eat more veg
Meat or dairy substitutes can be costly. Eating meals that are vegetable based means you aren’t forking out for big name brands or packaging. Cooking from scratch can really help you keep a handle on what you spend and also be much more exciting than a pre-packed burger.
7.Visit the greengrocer
If you have the time, get down to the greengrocers. Just as with the yellow labels, you can ask if they have any produce that is near it’s best before and ask for a discount. You can also buy in singles rather than pre-packed bundles, and find items that might not be in the supermarket to give your diet variety and inspire you to keep going.
8.Meal boxes
If you’re really struggling to come up with new dinner ideas in Veganuary, then you could try signing up to a meal subscription service. They always offer introductory discounts, like 50% off your first box, and you can cancel any time. You can select only vegan meals and they send you recipe cards with step-by-step instructions. Keep the recipe cards, and once you’ve got the hang of it, cancel the subscription and start buying and making the recipes yourself.
9.Pin It
There are so many resources on the internet to find new vegan recipes, but it’s easy to forget where you saw them. Create a board on Pinterest and save all your favourite meals on there. That way, you won’t run out of ideas and end up spending too much on takeaways or meals out.
Paul Wilson is a Consumer Finance Expert at Financial Conduct Authority authorised and regulated credit broker CashLady.com
Raise a dram to Robert Burns in style at The Ivy on the Square, where guests will be treated to a limited-edition menu featuring some traditional Scottish favourites with an Ivy twist.
On Tuesday, 25 January, diners can enjoy a good helping of Scottish cuisine with classic Burns Night dishes, including a Haggis Neeps and Tatties Shepherd’s Pie, and the regular favourite Oatmeal-rolled Lathallan Haggis Bon Bons. For those with a sweet tooth, the menu also features a Hazelnut Praline Parfait.
Additional themed cocktails will be available alongside entertainment that will pay tribute to Robert Burns and his work. Get ready for some poetry, pipes and drams!
Cocktails include My Love Is Like a Red, Red, Rose (£9.75) a whisky lover’s twist on the classic Bramble cocktail with Highland Park 12 Year Old Whisky, lemon juice, sugar and a float of Crème de Mure; and My Heart Is In The Highlands (£12.75) a wonderfully indulgent champagne cocktail with Highland Park 12 Year Old Whisky, Grand Marnier & The Ivy Champagne poured carefully over a sugar cube soaked in Angostura Bitters.
To view the full menu and make a reservation, visit TheIvyEdinburgh.com
Two million turkeys, 74 million mince pies and five million Christmas puddings. Sounds like a feast fit for a small nation? Well that’s the estimated number of otherwise edible festive food items that ended up in landfill this Christmas in the UK – and that’s not even taking into account things like vegetables, cheeses and unwanted party food that found their way to the bin.
In fact, a UK survey in 2021 revealed that over 45 per cent of people admitted to buying too much food over Christmas* with cheese, biscuits and chocolate coming out as the most overbought products. But with government figures showing that the amount of household food waste collected by local authorities across the UK rose by 11% to 485 thousand tonnes**, food waste isn’t just a Yuletide problem.
It’s also not just down to us as consumers, as food industry expert Hannah Anderson, Managing Director of ethical online food retailer 44 Foods explains: “Many of us would have seen first hand the supermarket shelves this Christmas Eve, still piled high with turkeys, vegetables and other perishable items that sadly, would likely have ended up in landfill.
“It’s a particularly sobering thought when you consider that five million people in the UK are living in food poverty.
“The major food retailers are an important piece of the puzzle when it comes to reducing food waste and as we’ve seen with the likes of Morrisons and their decision to remove use by dates from its milk bottles, steps are being made in the right direction.
“More support for UK producers is crucial too. Behind each item of wasted food is the wasted time, money and effort of a producer and with so many across the farming industry struggling, they need our support more than ever.”
But there’s plenty that we as consumers can do too, Hannah, who has worked in the food buying industry for over 20 years says. “As a consumer, shopping more mindfully is one of the biggest ways to reduce food waste.
“Part of that is spending more and buying less. With the cost of living on the rise, that might seem counterproductive, but spending slightly more on quality products and buying only what you need to buy can actually save you money in the long-run as you won’t be throwing as much of your hard earned cash straight into the bin at the end of every week.
“Swapping those big name retailers for smaller, local producers can make a huge difference. Supermarkets by their nature deal in bulk, meaning that you often have little choice but to overbuy, especially when it comes to things like vegetables or meat products. They also reel you in with the promise of cheaper prices by buying more than you really need.
“Buying your food straight from the farm can not only give you a better quality product but it also gives you more control over the amounts that you’re buying so the fridge won’t be full of stuff you’ll never get around to using.
“It also means that what you’re buying is as fresh as it possibly can be without first having been wrapped in plastic and sat in an industrial chiller for days.”
You won’t need to don your wellies or make a trip to the farm shop either, Hannah explains.
“Sites like 44 Foods give you access to producers across the UK – think of it like a nationwide farm shop that lets you pick and choose ethically homegrown produce which is then delivered to your door.
“We also don’t do next day delivery which means that everything you order is at it’s very best when it reaches you. We even do bundles which means that whether you’re cooking a Sunday roast or a weekday meal, we’ll pull together everything you need, in the right quantities, and all you need to do is the cooking.”
So, when it comes to reducing food waste, it’s about shopping smaller, shopping smarter and focusing your food budget where it really matters.
