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Auld Reekie 12 yo Islay malt Scotch whisky Edinburgh has long been associated with smoke, whisky and royalty. It is reported that in 1777 there were no fewer than 400 illicit distilleries in Edinburgh. These easily went undetected in the thick smoke that filled Edinburgh. The smoke was such an issue in Edinburgh that the capital affectionately became known as “Auld Reekie”. In more modern times Edinburgh has lost its reputation as being the smoky capital of Scotland with the island of Islay now more synonymous in whisky circles with smoke than Edinburgh. Duncan Taylor's Auld Reekie is a 12 year old bottling of Islay Malt whisky. Each cask is specially selected for the pungent smoky character unique to Islay whisky. Auld Reekie is bottled at 46%, natural colour, without the aid of chill-filtration.
Smokin' Cocktails Craigellachie Hotel’s Whisky Manager - Martin Markvarsden shares his favourite Duncan Taylor Cocktails.
50ml absolute vodka Method: Fill a mixing glass with ice, stir until the glass is chilled and then empty the contents. Refill the glass with ice and add the ingredients. Stir the contents and strain into a cocktail glass. Garnish: 3 olives on a cocktail stick.
10ml Auld Reekie Method: Muddle the pineapple chunks and a pinch of cinnamon in a cocktail shaker. Add the liquid ingredients to the shaker followed by your ice. Shake and double strain into a cocktail glass. Garnish: stud a pineapple wedge with some cloves and garnish the glass.
30ml Auld Reekie Method: Fill a mixing glass with ice, stirring the ice until the glass is chilled and then empty the contents. Refill the glass with ice and add the ingredients. Garnish: Use the zest of a lemon or an orange and flame the zest over the
35ml Auld Reekie Method: Muddle apple chunks and lime wedges together. Add the passion fruit pulp and apple juice, with a measure of Auld Reekie in to an iced cocktail shaker. Shake, strain and serve in a highball glass. Garnish: Passion fruit wedge and a lime wedge. |