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What we learnt at the Peat Monster Arcana virtual tasting
If you joined our get together on Sunday…
Thanks so much for being a part of our latest virtual tasting. Founder John Glaser and Whiskymaker James Saxon had a great time as always, and we’ve enjoyed answering every question that came in during the event. You can read the full Q&A below which includes the recipe for James’s smoky spin on hot chocolate. We hope it inspires you to get creative with some pairings at home. Keep your eye on our social feeds too for more surprising suggestions, and for those who asked on the day, head to our product pages if you’d like to see the recipe wheels of any of our whiskies.
If you couldn’t make it this time…
Don’t worry, because you can still recreate the tasting at home. You can catch up on the full video here and scroll down to download your tasting mat and set-up guide.
For this event, author of New York Cocktails, Amanda Schuster, joined us as a special guest to discuss smoky food pairings of either Peat Monster Arcana or The Peat Monster with hot and cold smoked salmon, BBQ ribs, smoked almonds and more. And things got pleasantly geeky when John quoted Jeffery Lindenmuth’s article explaining how stimulating our trigeminal nerve with smoky food or drink could be described as ‘pursuing flavour as a thrill-seeking behaviour’. Read the full piece above.
With December just around the corner, our thoughts are now turning to the holiday season, so watch this space for ideas on how to celebrate the Compass Box way, starting with a video series on pairing cheeses with limited edition whiskies for you to indulge in during the festivities.
The Compass Box Team
P.S. Here’s an idea for those celebrating Thanksgiving today. If you have pumpkin pie on the menu, try pairing it with Peat Monster Arcana. As James says, it’s ‘a beautifully flavoursome alliance’.
Happy Thanksgiving
