| ![]() | In 1475, under a sentence of death, John the last Lord of the Isles fled to the hills. The Earls of Atholl and Crawford rapidly set off in pursuit. Upon discovering where the fugitive was drawing water, the Earl of Atholl ordered that the well be filled with a mixture of whisky, honey, herbs and oatmeal so as to encourage him to stay put while the reinforcements were brought. Alas the Lord of the Isles was beguiled and 'Atholl Brose' was created. Today Gordon & MacPhail's award winning Dunkeld Atholl Brose liqueur is made to an ancient recipe, using herbs and only the finest Benromach Speyside Single Malt Whisky, resulting in a smooth delicious liqueur. Looks like fresh heather honey. The nose is spicy/sweet with cardamom notes. Rich and sweet, with lots of snickerdoodle spiciness, soft and pretty. This is very much a "Mom's baking cookies" sort of comfort dram. D&M Tasting Notes Atholl Brose Tart BASE: 3 1/2 oz Butter 2 tb Honey 7 oz Sweet oat biscuits (cookies) crushed. 1 tb Sesame seeds; toasted FILLING: 3 tb Scotch whiskey 2 tb Lemon juice; to taste 2 tb Honey 5 fl Double (heavy) cream Chopped walnuts or hazelnuts or fresh raspberries for garnish. To Make The Base: Put the butter into a large saucepan and heat gently until melted. Stir in the crushed biscuits and the sesame seeds. Press the mixture into the base and up the side of a lightly oiled 8-inch flan dish or sandwich tin. Refrigerate whilst making the filling. To Make The Filling: Put the whiskey, lemon juice and honey into a bowl and whisk until mixed. Add cream and whisk until softly stiff. Spoon onto base and refrigerate for 1 to 2 hours until set. Top with chopped nuts and/or fruit before serving. "Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, |