Are you curious about the origins of Whisky's natural flavour?

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IT'S JUST A QUESTION OF MATURATION. BY ENTERING YOU NOT ONLY ACCEPT OUR INTELLECTUAL CHALLENGE, BUT ALSO
THE USE OF COOKIES & INFORMATION COLLECTION TO ENHANCE YOUR EXPERIENCE.

Are you legally old enough
(and sufficiently curious)
to enjoy terroir-driven whisky?

Organic ingredients mean bigger flavours. It’s something our sensory analysis team constantly find when sampling our Arcadian Farm Origin spirits blind in the lab, and it’s something we found when we joined EcoChef and Food Writer Tom Hunt for a proper organic cook-off.

Pressing Head Distiller Ned into service as sous chef and head onion chopper, and inspired by an all-important glass of Organic: Gaia single malt, Tom took organic lamb from the Jacksons’ Lacka farm, as well as their gorgeous barley (we could spare a little bit) and cooked up an organic barleyotto with lamb and salmoriglio.

 

The finest, most intense flavours of the land, transformed through gastronomic distillation into a veritable Arcadian feast. Washed down, of course, with another glass or two of Gaia.

Episode Two of ‘The Unearthed Series’ | From Grain to Plate

 

Find Episode One here: Unearthing Natural Flavour with Eco-Chef Tom Hunt

For the full recipe, visit Tom’s Website: Tom’s Feast.

 

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