Thursday, July 15, 2010

Holy Smokes!

I've learned from the "Friends of Laphroaig" newsletter that Laphroaig Cask Strength is now being bottled with a batch number, and bottling date, thanks to a mandate instated by the Scotch Whisky Association.
From Laphroaig: "This means the ABV will vary from batch to batch, changing the flavor slightly and making each batch a unique expression in its own right - each will impart a nose and taste no different than the very moment it was recovered from the barrel."

Most interesting indeed. I can't wait to get my hands on some. Notes on the first arrival:
Batch 1 Facts
ABV: 57.8%/115.6 proof
Batch Date: February 2007
Tasting Notes: A full blast of massive peat smoke and seashore salt leads to a fading sweetness at the finish.
Batch Quantity: 5,100 bottles
Availability: Wherever Cask Strength is sold.

Tuesday, July 13, 2010

Laphroaig Quarter Cask Flapjack

This little gem comes directly from Laphroaig's Facebook page...
Laphroaig Quarkter Cask Flapjack

350 grams Butter
175 grams Syrup
175 grams Sugar
600 grams Porridge Oats
75 ml QUARTER CASK Laphroaig

1 - Melt Butter, Syrup and Sugar in a pan. Bring to boil for 20-30 seconds.

2 - Let mixture cool for around 30 seconds and add 50ml QUARTER CASK and mix well.

3 - Add the melted mixture to the Porridge Oats.

4 - Mix well until evenly mixed.

5 - Add the remaining 25ml QUARTER CASK and mix in

6 - Turn out onto a large baking tray and flatten out until even - flapjacks should be around 1cm thick

7 - Place in preheated oven at 170 C for 25-30 minutes.

8 - Take out of oven and cut into pieces. Remove from tray ONLY once cooled.

9 - ENJOY!
Looks like I know what I'll be having for breakfast this weekend.