Last night in London kilts and headdresses collided as two very distinct worlds united. It’s hard to imagine there has ever been a more amusingly incongruous marriage than Scotland and Brazil. Certainly the marketing minds behind Ballantine’s Brasil have been having fun with the idea. The launch's accompanying cocktail creations include the Highland Samba and the Glen Coco.
The 70cl bottles are priced at £49.95 and carry an abv of 54.55%.
According to the retailer, its latest small batch release – which was created by Professor Cornelius Ampleforth - is based on a “centuries-old” technique of treating whisky casks with Paxarette - a Spanish syrup made from boiling down grape juice and sherry.
For Proprietary Barley Spirit Drink, Ampleforth reduced down a Pedro Ximenez dessert sherry until it resembled black treacle, then mixed it with a 10 year old, sherry cask-matured Speyside single malt whisky.
The result, according to Master of Malt, is an “unctuously sweet, syrupy concoction that is rather reminiscent of Christmas pudding, laden with brandy butter”.
Visit www.masterofmalt.com fro more details.