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Ledaig 18 Year Old – Whisky of the Year 2023

Originally published on The Whisky Exchange Blog – Ledaig 18 Year Old – Whisky of the Year 2023

Our Whisky of the Year 2023 has been decided! Ledaig 18 Year Old single malt from Tobermory distillery’s range of peated whiskies won the hearts of the attendees at our judging event in London and claimed the title. It’s a commanding win for a bold island single malt, and this year’s shortlist provided stiff competition, featuring whiskies from well-known distilleries from across Scotland.

To celebrate the occasion, we’re taking a closer look at this award-winning Island single malt–Ledaig 18 Year Old.

Island Spirit

The iconic colourful houses of Tobermory

The second largest island of the Inner Hebrides, the Isle of Mull lies off the coast of Argyll and Bute, west Scotland. The island’s capitol is the colourful town of Tobermory, most famous for the colourfully-painted houses that overlook the harbour and for being the home of Mull’s only whisky distillery. Named after the town, Tobermory distillery started life in the 1790s, first as a brewery and then a distillery, under the name Ledaig, from the Gaelic name of the area, meaning ‘safe haven’.

Rich, bold and smoky, peat works its way into every nook and cranny it can find, making it hard to produce both peated and unpeated spirit at the distillery. Still, for six months each year Tobermory produces heavily-peated single malt, and they call it Ledaig.

What does it taste like?

Ledaig 18 Year Old spent the first 16 years of its life in ex-bourbon casks before a final two years in sherry casks, which impart layers of sweet fruit and soft spice that complement the island character.

Buy Ledaig 18 Year Old >

Nose: Right off the bat there’s a big wave of savoury, almost meaty peat smoke, with undertones of malty marmite. Sweeter aromas of stewed plums, vanilla pods and raisins develop in the glass, over a backdrop of spicy peppercorns, seaweed and sweet oak.

Palate: Sweet and spicy, the palate initially brings notes of chilli flakes, ginger and honey, before chocolate-covered coffee beans join the fray. Soft tendrils of peat smoke appear, flanked by orange peel, walnuts and leafy, green herbs.

Finish: Sea salt crystals and bold peat smoke linger in the finish, as well as roasted coffee beans, seaweed and tobacco.

Comment: There is a good balance between savoury and sweet, the coastal character of the whisky is clear, it reminds me of bonfires on the beach. Its time in sherry casks has also left its mark, mingling with the peatiness without being overpowered.

Giving her thoughts on this year’s winner, our buying director Dawn Davies MW says ‘It is great to see the distilleries that are less well-known winning tastings like this. I think this Ledaig offers fantastic value for money for an 18-year-old, and always offers consistency across the range.’

To find out more about the shortlist and competition head over to The Whisky Exchange Whisky of the Year 2023 page.

Originally published on The Whisky Exchange Blog – Ledaig 18 Year Old – Whisky of the Year 2023

Low ABV Cocktails – Not Quite Dry January

Originally published on The Whisky Exchange Blog – Low ABV Cocktails – Not Quite Dry January

Mince pies, cake, roast turkey, port, Buck’s Fizz, roast potatoes, Champagne… December brings with it a host of delicious, indulgent treats. I can’t remember the last Christmas that didn’t end in me being so full that I questioned my sanity at having taken a third helping of roast potatoes before I had pudding, but I digress. It makes sense, then, to exercise a little restraint once the new year rolls around.

Many of us will be starting off the year by cutting all alcohol from our diets for 31 days and providing our livers with a bit of respite, but there are some who choose to follow the old ‘everything in moderation’ method instead. Not completely cutting anything out of our lives, but not overindulging either, which is why I’ve tracked down some of the best low-ABV cocktails to enjoy this year.

Grapefruit SpirtZ – Spritz it up

Most famous for its regular appearance in beer gardens across the country during summer, the classic Aperol spritz is a tasty cocktail that’s easy to make, and even easy to add flair to. This grapefruit spritzer is a refreshing twist on this timeless low-abv cocktail.

Ingredients

135ml grapefruit juice
15ml Aperol
225ml tonic water
Grapefruit slices for garnish.

Method

Fill a glass with ice, add the grapefruit juice and Aperol then fill to the top with tonic water, add a slice of grapefruit to garnish and enjoy!

Americano – Bittersweet Symphony

Low-ABV cocktails don’t have to compromise on flavour or sophistication and the Americano is proof of this. Made with both Campari and sweet vermouth, this bittersweet, aromatic cocktail is perfect for happy hour, or accompanying a creamy pasta dish, such as carbonara.

Americano Cocktail

Ingredients

45ml Campari
45ml sweet vermouth
225ml Club Soda

Method

Add Campari and sweet vermouth to a highball glass before filling the glass with ice, then top up with club soda, stir and enjoy.

Mimosa – Light and bubbly

A staple at brunch, the Mimosa is a well-known low-ABV cocktail with just two ingredients – Champagne and orange juice. But I like to be different (and grew up in an orange-free home), so here is a pomegranate-based version of the classic Champagne cocktail.

Ingredients

125ml Champagne
15ml pomegranate juice
1 teaspoon pomegranate seeds to garnish

Method

Pour the Champagne into a flute, then top up with pomegranate juice, garnish with pomegranate seeds and enjoy!

Floppy Disk – Retro Fun

Some of you may remember floppy disks, the predecessor to the memory stick that was immortalised in the save symbol on Microsoft. This next cocktail is a version of Jenner Cormier’s low-abv cocktail of the same name, from Bar Kismet in Halifax, Nova Scotia.

Ingredients

225ml grapefruit juice
225ml sparkling water
15ml Cynar
15ml dry curacao
10ml mezcal
Grapefruit slice to garnish

Method

Add all ingredients except sparkling water in a cocktail shaker with ice, shake well and strain into a chilled glass. Top with sparkling water and garnish with a slice of grapefruit

Find more cocktails over on The Whisky Exchange’s cocktails page >

Originally published on The Whisky Exchange Blog – Low ABV Cocktails – Not Quite Dry January

Singleton of Dufftown Food Pairing – Grub’s Up!

The Singleton of Dufftown has been at the heart of the Singleton range for years and has recently been getting some exposure from its owners as a go-to dram. One of the reasons it has…

Originally published on The Whisky Exchange Blog – Singleton of Dufftown Food Pairing – Grub’s Up!

The Singleton of Dufftown has been at the heart of the Singleton range for years and has recently been getting some exposure from its owners as a go-to dram. One of the reasons it has started to step into the limelight is its versatility, including its uncanny ability to pair very well with food. An ability that we decided to put to the test.

What is Singleton of Dufftown?

Dufftown Distillery

Founded by Peter MacKenzie in 1896, Dufftown distillery was built in the heart of Speyside and is named after its location, Dufftown, which is home many famous distilleries. Despite the rich soils and flowing rivers of Speyside, Dufftown and its neighbouring distilleries found themselves in competition for the best water sources during the late 19^th century, and stories are still told of the stream from Jock’s Well, a natural spring high in the Conval Hills and source of Dufftown distillery’s water, being diverted in the dead of night by rival distillery managers. The plans were foiled and today the distillery still draws its water from Jock’s Well.

Dufftown opened at the height of the Scottish whisky boom and just three years before the local whisky market collapsed, forcing distillers to focus on whisky exports. MacKenzie and his sons turned their efforts to the American market, using their reputation for distilling great quality Scotch to help them thrive throughout the USA’s Prohibition era.

The Singleton of Dufftown range

These days it is most commonly found as part of the global Singleton range – hence the name of its single malts – along with spirit from Glendullan and Glen Ord, and its smooth, nutty and versatile whiskies have racked up awards and accolades over the years.

Pairing Singleton of Dufftown 12 Year Old

The youngest entry in the Singleton of Dufftown range has a light, zesty character with a hint of spice, all flavours that should pair well with delicate dishes that have sweet and creamy notes

Singleton of Dufftown 12

Buy Singleton of Dufftown 12 Year Old >

Nose: Vanilla and oak spice at the fore, followed by lemon curd, hints of ginger and white pepper.

Palate: Lime zest and apricots spring out initially, with crunchy apple, caramel and orange slices underneath.

Finish: Soft baking spices and toasted oak linger in the finish.

I went for a Waldorf Salad, a dish born in 1893 in New York, created for a charity ball at the Waldorf-Astoria hotel. A simple combination of crunchy apple, sweet red grapes, celery and walnut halves on a bed of lettuce, with a creamy dressing of mayonnaise and lemon juice, although some recipes also call for yoghurt in the dressing.

The Waldorf salad – a classic dish with a charming dash of kitsch

When paired with the salad, the soft spices of the whisky are complemented by the sweetness of the grapes and apples, while the creamy dressing and drying walnuts cut through the zesty fruitiness of the 12-year-old.

Pairing Singleton of Dufftown 15 Year Old

A little bit richer that the 12-year-old, Singleton of Dufftown 15 Year Old is chock-full of malty sweetness, waxy spices and peppery oak notes, with just a whiff of smoke hiding among it all.

Singleton of Dufftown 15

Buy Singleton of Dufftown 15 Year Old >

Nose: Heather honey and toffee apple aromas first appear, with a background on beeswax, charred oak, malted cereals and clove-studded oranges.

Palate: Vanilla and apple to start with, with brown sugar, ginger, honeycomb, beeswax and rolled oats close behind.

Finish: Peppery and warm, with toasted oak and cinnamon lingering behind.

A dish with richer flavours and fresh vegetables will balance nicely with the whisky, so I went for a pan-seared haddock fillet with sautéed potatoes and grilled asparagus.

Catch of the day! Pan seared haddock is great with this 15-year-old

The freshness of the asparagus and crispiness of the potatoes temper sweet cereal and honey notes in the whisky, and the haddock offers a rich backdrop for the 15-year-old’s fruity, peppery character.

Pairing Singleton of Dufftown 18 Year Old

Singleton of Dufftown 18 Year Old is sweet and fruity, with a herbal, savoury edge to it, flavours that will enhance spicy foods without being overpowered.

Singleton of Dufftown 18

Buy Singleton of Dufftown 18 Year Old >

Nose: Apple crumble and crème caramel are met by brambles, walnuts, pine needles and oak spice.

Palate: Poached pears, dried leaves, autumnal berries and apple juice mingle with malty biscuits, dried fruit and liquorice All Sorts.

Finish: Vegetal herbs and waxy honeycomb meet peppery oak in the finish.

With these flavours in mind, I paired the whisky with sweet-and-spicy king prawns, sticky jasmine rice and steamed pak choi.

Singleton of Dufftown with Sweet-and-spicy Prawns

Add a little bit of spice!

The sweetness of the whisky cuts through the spice of the prawns, lifting the richer fruit notes on the palate, and the fresh, green veg highlights Dufftown 18 Year Old’s autumnal flavours and herbal edge.

Pairing Singleton of Dufftown 21 Year Old

Rich and sweet, this 21-year-old single malt is as comforting and warm as a hug, with flavours that will pair well with gamier meats or richer dishes.

Singleton of Dufftown 21

Buy Singleton of Dufftown 21 Year Old >

Nose: Peaches in syrup, sherry-soaked pears and fresh ginger fight for attention, with an undercurrent of caramelised brown sugar.

Palate: Burnt orange, rich toffee, dark chocolate and toffee build together.

Finish: White pepper and ginger linger, with hints of toasted oak and vanilla pods.

Inspired by the whisky’s comforting character I paired it with a comfort-food classic – bangers and mash. I used Bramley apple sausages, caramelised onions, creamy mashed potato, grilled asparagus, and a red wine and mustard sauce to make a pub-grub staple that complemented the whisky.

Singleton of Dufftown with Bangers & Mash

Pub-grub staple and comfort food classic

The creamy mash offers a soft backdrop that brings out the rich sweetness at the front of the whisky, while the pork and apple sausage pair well with its fruitier elements, and the spicy mustard adds a lovely heat to it all.

Bon Appetit!

Single malt whisky has developed a reputation of being an after-dinner drink, pairing with chocolates and cheeses, but not much else. The Singleton of Dufftown range proves that this is not the case, its elegant character working well with a wide variety of flavours from the bright and spicy to the rich and meaty, and even light and sweet dishes – and I have a sneaking suspicion it will pair equally well with the more typical cheese and chocolates. So grab yourself a glass and get cooking.

Clean plates all round

Many thanks to Olivia Heywood Photography for the photos.

Originally published on The Whisky Exchange Blog – Singleton of Dufftown Food Pairing – Grub’s Up!

Glen Grant Dennis Malcom 60th Anniversary Edition

Originally published on The Whisky Exchange Blog – Glen Grant Dennis Malcom 60th Anniversary Edition

When it comes to veterans of the whisky industry, Glen Grant’s Dennis Malcolm leaps to mind as someone who has spent his entire life almost literally immersed in whisky. This year he celebrates his 60th year of working in whisky, an occasion that the distillery has marked with a very special bottling – Glen Grant 1960 Dennis Malcolm 60th Anniversary Edition.

Born on the grounds of Glen Grant distillery in 1946, Dennis Malcolm was all but destined to work in the whisky industry, and 1961 saw the beginning of a career that has spanned six decades.

Dennis Malcolm – Master Distiller at Glen Grant

Starting as an apprentice cooper, Dennis has worked as distillery manager and ambassador for Glen Grant, Glenlivet and others, before returning to Glen Grant in 2006 as master distiller – only the eight in the distillery’s long history.

Glen Grant Dennis Malcolm 60th Anniversary Edition

This year Dennis is celebrating his 60th anniversary in the whisky industry and to commemorate this milestone achievement Glen Grant have released a 60-year-old single malt. Drawn from a single hand-selected oloroso sherry cask, filled on 24 October 1960, this is the oldest single malt released by Glen Grant to date.

A limited-edition 60-year-old Glen Grant celebrating Dennis Malcom’s 60th anniversary in the whisky industry

The Dennis Malcolm 60th Anniversary Edition is presented in a hand-blown Glencairn crystal decanter based on the shape of the distillery’s tall, slender pot stills and a presentation case made of sustainably-sourced walnut wood that has the master distiller’s signature engraved within it.

We are very fortunate to have secured a bottle of this whisky and, if it’s not already been snapped up, you can this impressive single malt on our website.

Buy now >

A Piece of History

Founded in 1840 by brothers James and John Grant, and industrious pair who helped develop crucial infrastructure for the whisky industry in Speyside, including The Morayshire Railway Company, which ran trains from Elgin to Lossiemouth allowing for easy transportation of building materials and fuel. In 1872 the distillery was inherited by another James Grant, nephew of John Grant, who revolutionised whisky production at Glen Grant, introducing water cooling purifiers and elongated stills. In time James would come to be known as The Major.

Prior to the 1960s and the bourbon barrel boom that came in the years to follow, almost all of Scotland’s whisky producers used predominantly sherry casks to mature their whisky to some degree. When Douglas MacKessack took over the distillery from his grandfather, The Major, in 1931 he sourced sherry casks from Bodegas Duff Gordon, as his grandfather had done, but eventually found it hard to get enough casks from them. After some research it was decided that oloroso sherry casks in particular married well with Glen Grant’s fruity character and, though bourbon barrels began to make an appearance in the Glen Grant warehouses, oloroso sherry butts became the norm for the distillery.

Casks at Glen Grant

The oloroso sherry butt used to mature the Dennis Malcolm 60th Anniversary Edition was always intended to be aged over many decades. Speaking about the bottling Malcolm said “it’s always been the plan to see how far Glen Grant can go… because, like everyone else in the industry, in the 1960s and 1970s the distillery didn’t just lay down stock for themselves, nearly 60% of your total production was sold to blenders or brokers.” What this meant for Glen Grant was that there was not a lot of stock laid down just for the distillery in this time, and what there was mostly went into the younger releases, especially the five-year-old and 10-year-old single malts.

“In 1990 it was the 150th anniversary of Glen Grant” Malcolm went on, “the owner, Douglas MacKessack, decided to do a special bottling for that and he selected three sherry butts of 30-year-old Glen Grant. Now this was laid down in 1960, the same as this sherry butt, so I knew at 30-years-old that it was absolutely fantastic and letting it sit for another 30 years was not a worry for me.” Perhaps this means there are even older bottlings on the horizon. Only time will tell.

It’s The Taste That Counts

After six decades in a single cask, you can guarantee that this is a complex single malt with a rich character and understandably Dennis is very proud of it – “the reason I chose that one, out of a few of them, was because it had all the characteristics of Glen Grant – the fruitiness, the nuttiness, toffee, vanilla and the little hint of smoke – but I could hardly detect any oakiness.”

Tasting Notes By Ning

Nose: Honey-drizzled dates, raisins and sultanas burst forward on the palate, swiftly followed by pancakes liberally covered in maple syrup, vanilla caramel and sweet malt.

Palate Sharp citrus to start with, quickly mellowed by raisins, plums, sultanas, sticky dates and ripe figs. Dark chocolate, green tobacco leaves and sticky ginger cake follow.

Finish: Savoury malt and crystallised ginger mingle with tobacco and soft spices.

I was surprised by how smooth this whisky is, I doubt that the effect would be all that similar if you just distilled a Christmas cake. There was a tiny bit of oaky dryness in the finish, but it didn’t detract from the flavours in any way, instead adding extra depth to its character. This truly is a whisky worthy of one of the loveliest people in whisky.

You can find out more about this whisky on The Whisky Exchange website:
Glen Grant 1960 60 Year Dennis Malcolm 60th Anniversary >

Originally published on The Whisky Exchange Blog – Glen Grant Dennis Malcom 60th Anniversary Edition

Up-Cycling Your Christmas Drinks Part 5 – Cognac and Calvados

The holidays are a time of merriment and family, often accompanied by bottles that make their yearly debut, hang around for a couple of days and then return to the drinks cupboard where they wait…

Originally published on The Whisky Exchange Blog – Up-Cycling Your Christmas Drinks Part 5 – Cognac and Calvados

The holidays are a time of merriment and family, often accompanied by bottles that make their yearly debut, hang around for a couple of days and then return to the drinks cupboard where they wait for the rest of the year. A sad story for many wonderful spirits, but never fear, there is a solution. We have searched high and low to find the answer to this post-Christmas booze dilemma and this week we are tackling both Cognac and Calvados.

Cognac

Over recent decades, Cognac has developed a reputation of being an old man’s drink, sparking images of hazy libraries filled with cigar smoke, and leather armchairs next to a roaring fire. Not really images that suggest a young person’s drink. We disagree – Cognac is a great spirit that is already shedding its fusty image and fusing history with modern drinking. Historically Cognac has been one of the great spirits in the world of cocktail making, with its most famous appearances being in the Sidecar and the French 75, but it also has a place in the culinary world.

Cognac and cigars: A great pairing but far from the only option

Cooking – Stock Up On Soup

This time of year, soup is a warming, comforting meal that is made all around the world. One such soup is Bee Hoon soup, which hails from Singapore – a noodle soup made with marinated fish and fish broth. Some recipes include milk or alcohol in the broth and we recommend using an XO Cognac, like this recipe from What To Cook Today.

Cocktail – The Road To Greatness

A classic cocktail from the 1920s, the Sidecar is a slightly sour drink often served in a glass with a sugared rim to temper the tartness. Made with Cognac, triple sec and lemon juice, this easy to make drink is sure to become a firm favourite at the home bar.

Ingredients:

50ml Cognac
25ml Triple Sec
25ml lemon juice
A handful of ice

Method:

Place a coupe glass in the fridge to chill, pour all of the ingredients into a cocktail shaker and shake well. Pour into the chilled coupe glass and garnish with a twist of lemon.

Pot Luck – Add A Little Bit Of Spice

Refined and elegant, Cognac is known for its fruity, oaky flavours and sometimes has a floral edge. Add a little bit of flair by mixing your Cognac with sweet and spicy ginger ale, alongside ice and a twist of lemon and you’ll have yourself a Brandy Buck – a classy and fun drink that’s easy to make and even easier to enjoy. If you’re feeling even fancier you can add a splash of Grand Marnier, as suggested by Simon Difford.

Calvados

An apple (and pear) brandy from Normandy, Calvados is unafflicted by Cognac’s stuffy reputation, despite the three types of Calvados available it often flies under the radar. Fruity and elegant Calvados has many uses in cocktails and cooking alike.

Cooking – What Goes Better With Apples?

Tarte Tatin is a classic, world-famous French dessert made with sticky caramelised apples and sweet puff pastry. To add a little flair to this traditional dish, Calvados can be added in one of two ways – a gooey Calvados-based caramel, as seen in this Jamie Oliver recipe, or as a boozy cream to pour over the top of a traditionally-made tart, like this recipe from BBC Food.

Cocktail – Spiced Sippers

Who doesn’t like a nice cup of steaming mulled wine when it’s cold outside? It may be warming up now, but even in summer, mulled drinks are in. Lighter than mulled wines, mulled cider is made with a combination of apple juice, cider and Calvados, as well as an array of spices, to create a wonderfully warm cocktail. Make your own with this recipe from BBC Good Food.

Pot Luck – A Simple Serve

Sometimes the most simple solutions are the best, and what could be more simple than adding soda water to your Calvados? Elegant and refreshing, this is a really good way to enjoy this traditional French spirit, with an easy modern twist.

Originally published on The Whisky Exchange Blog – Up-Cycling Your Christmas Drinks Part 5 – Cognac and Calvados

Up-cycling Your Christmas Drinks Part 4 – Sherry

Originally published on The Whisky Exchange Blog – Up-cycling Your Christmas Drinks Part 4 – Sherry

For many people, myself included, sherry has a reputation of being a favourite of Grandmas everywhere. Similar to Port, this fortified wine has become known for its sweet flavours and slightly sticky texture, despite the range of styles available. From fino to Pedro Ximenez, sherry is a versatile drink that should be appreciated by more than just the Grannies of the world.

Hailing from the Jerez region of Andalucia, south-west Spain, sherry is made from white grapes, typically of the Palamino, Moscatel and Pedro Ximénez varieties. Used in cooking and cocktails alike, the many styles of sherry are as versatile as they are bountiful. However, with a relatively short shelf-life, most bottles of sherry left half-filled at the end of the festive season don’t make it to the next. So we have come up with a few ways to use that lonely half-bottle that’s hiding in the cupboard.

Pedro Ximénez sherry

Cooking – Sticky Toffee Pudding With A Twist

Rich and sweet, Sticky Toffee Pudding is a staple for Sunday dinners and school cafeterias, but its about time it levelled-up and Pedro Ximénez (PX) sherry is the way to do it!

To start off with, make the pudding part of your Sticky Toffee Pudding as you normally would – I am partial to this recipe from BBC Good Food. While your pudding is in the oven, begin making your sauce – this is where the magic happens. When adding the black treacle to your boiling mixture of cream, sugar and butter, also add 2tbsp of PX sherry, then finish making the sauce as normal. This will add a layer of luscious fruit to the sticky sweet sauce, nicely complementing the dates in the pudding.

Cocktail – Fruity Espresso Martini

A modern favourite of the cocktail world, the Espresso Martini is one easy step away from true greatness. Simply use PX sherry instead of simple syrup to add a kick of rich fruit to mingle with the bold coffee flavours. If, like me, you prefer to follow a recipe, try this one from The Happy Foodie.

Espresso Martini

Pot Luck – Ice Is Nice

Creamy vanilla ice cream is a wonderful accompaniment to many desserts, but with a bit of PX sherry poured over the top it becomes the star of the show.

Fino Sherry

Cooking – Another Fish In The Sea

Fish and white wine have long been heralded as a great pairing, but I propose that fino sherry and fish are even better. Light-bodied and dry, the lemony, nutty and toasty flavours of the sherry mingle wonderfully with creamy white sauces and add a unique flair to any fish dish.

Cocktail – So Long Vermouth

It appears there is a theme to the type of cocktail that sherry works well in, as fino sherry shines in a Salty Martini. A combination of vodka, fino sherry and caper brine, with an olive or two to garnish, this is a nutty, salty cocktail that is just as classy as the original. While vermouth is optional in this version of the classic cocktail, some recipes still include it, like this one from Difford’s Guide.

Martini

Pot Luck – The New G&T

In recent years, in line with the rise of gin, tonic has undergone a massive revival, with many brands creating flavourful tonics that work well with more than just gin. The sweet, dry nuttiness of fino sherry mingles delightfully with the delicate bitterness of tonic, creating a simple yet delightful cocktail.

cream sherry

Cooking – A Sweet Tooth

Almost as overlooked as sherry itself, trifle is an underrated dessert, made with a combination of biscuits, fruit and boozy syllabub (I’m not entirely sure what a ‘syllabub’ is, but I’ve yet to have a bad experience with one). Perhaps not a new idea, as traditionally a trifle includes sherry as well as brandy, but cream sherry adds a rich sweetness that other styles do not. The good folks over at BBC Good Food have created a recipe for this so that you don’t have to.

Sherry trifle

Cocktail – Not Your Average Negroni

Say goodbye to gin and hello to cream sherry with the fabulous Sherry Negroni. The cream sherry adds a layer of soft, fruity sweetness that delightfully tempers the herbal bitterness of the Campari. While this recipe (once again) from BBC Good Food suggests using PX sherry, we think that a cream sherry is a better choice for this particular cocktail.

Pot Luck – Cream Of The Crop

A vibrant version of a classic, comforting tomato soup, made unique by the addition of rich cream sherry. A grown-up take on a nostalgic comfort food, this is the perfect way to use up the remains of the Christmas sherry and survive the rest of winter. Make it for yourself with this recipe from Good Thyme Kitchen.

Tomato Soup

Originally published on The Whisky Exchange Blog – Up-cycling Your Christmas Drinks Part 4 – Sherry