This whisky is made from the same stuff as the 2012 batch, except that it was actually aged in wood a few extra years (and the bottle no longer contains “2012” on it).
I’ve always loved cooking, and the way flavors come together – but experimentation for me in food has largely been brought on from cocktails. Just a year ago, really, I was exposed to some of the art of cocktails through some pretty fantastic bars (notably Bar Chef in Toronto) – and was quickly mesmerized with all the unique and quick (usually…) pairings that can be created in a cocktail. All this to say – this has brought a lot more food experimentation in my life.
There are many whisk(e)y derived products, particularly food products those which utilize the barrels, often from bourbon, as part of their production – from tabasco to wine. Recently, I received a sample from Cooper’s Cask (www.cooperscaskcoffee.com), a coffee company operating out of Rhode Island. The company sources green beans from Sumatra, the largest island of Indonesia – a long established (exporting since 1711) coffee region known for coffees from the expensive, intriguing, and ethically questionable Kopi Luwok to pungent aged coffees from Java. Sumatra is the largest island in Indonesia and is known for earthy characteristics – chosen for this reason to complement flavours derived from the whisky casks.