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Rare Wiskies and Cypriot Fine Dining

Publié le 27 juin 2018 à 8:00
Appetizer: Zivania, Cypriot pomace Brandy, Loel History: Zivania means ???pomace??? in Greek. Its tradition gets back to the time the Republic of Venice ruled the island (15th century). Nowadays it is distilled from a mix of local pomace and local wines of Xinisteri and Mavro grapes. Fresh flowery scents interlaced with grape and fresh almonds, giving both spicy and aniseed feeling. Smooth, fresh, grapy with a spicy mid palate, finish is warming, with zesty, peppery sensations. Good introduction to Cypriot fine dining. Whistlepig Farmstock , Rye Whiskey, Crop 001 & First Course Tzatziki with taramasalata and Traditional Greek round bread History: Established in an old dairy farm purchased in 2007, this Vermont craft Whiskey focuses on the terroir dimension: Rye, Water, White Oak all coming from Vermont. Master Blender Dave Pickerell???s credo is to make the whole greater than the sum its parts, blending the ???Triple Terroir??? Rye Whiskey with older Canadian Rye Spirits and even older American ones. Crop 001 is the first release of this annual Limited Edition. On the nose there is an oriental cedar fragrance with a touch of oaky spices such as cloves and cinnamon. The longer it breathes the more it resembles the characteristics of a traditional Christmas pudding. On the palate, this translates through its smooth mouthfeel with pepper, cardamom glints on almonds and Nougat background. Tannins are light, with spicy feeling, the structure is lean and the aftertaste lingers with decadent pastry. Crown Royal XR Extra Rare, Blue, Canadian Whisky & Second Course Halloumi with parsley and coriander History: This is the rarest Crown Royal Whisky, a Master Series handcrafted from extremely confidential batches, some of them from the now-closed La Salle Quebec Distillery. Light on the nose it gives off spicy citrus with a touch of green banana peel and hint of vanilla. This complexity increases over time. Palate shows dry, the tannins carry the chard oak and coarse grain through. This olfactory profile transcends into the palate as it starts off with roasted pineapple and vanilla finishing with a very dry and tight ending. It is a very full body warming bottle. Midleton Very Rare, Irish Whiskey, 2017 release & Third Course Stuffed sweet peppers History: Master Blender Barry Crockett created this rare blend of ages ranging from 12 to 25 years in 1984. Triple distilled in the purest Irish tradition, this mostly awaited 2017 annual release still carries the signature of Barry Crockett and benefits from the nose of nowadays Master Blender Brian Nation. Fresh, airy initial burst with hints of vanilla, citrus peel, apricots, tangerine and honey. Smooth and silky with off-dry impression, subtle spiciness as well as elegant fine-grained tannins. Apricots, honey, citrus come along on the palate, a juicy bottle, offering both body and elegancy. Gordon & MacPhail, Macphail???s Finest Highland Malt Whisky, distilled in 1959 & 1960 & Fourth Course Biselaki and artichokes slowly cooked in a fresh tomato salsa with okra History: A perfect blend of Highland Malt Scotch distilled in 1959 and 1960, birth years of HRH Prince Andrew and Miss Sarah Ferguson, this special vatting was released in 1986 for their Royal Marriage. Gordon&Macphail know-how in the making has 123 years tradition and was rewarded by the participation of HRH Prince Charles in 1998 at the re-opening of their Single Malt Distillery Benromach. Pronounced, with sweet honey scents intertwined with smoky earth and dried flowers such are the initial fragrances that greet the nose. It is a very complex bottle bringing with it a dry palate but having creamy texture along with aromatic spices. There is a high level of tannins, however they are extremely fine giving an elegant finish, long and buttery, lingering with spices. Lots of umami, savoury aftertaste. William Grant and Sons Ghosted Reserve, Blended Malt Scotch Whisky, 26 years Old & Fifth Course White asparagus with free range eggs, spinach lightly pan fried in olive oil. History: Scotland, land of haunted castles and distilleries??? The mid 80s crisis saw a number of firms closing, some of them never re-opened. Their heritage still exists, such is the case of this Ghosted Reserve, a blend averaging 26 years of Malts coming from the now-closed Inverleven (1991) and Ladyburn (1975). On the nose you get candid fruit and marmalade infused with dried apricot, exotic mango and vanilla seducing the olfactory sense. This is a very light and mellow bottle with a satin smoothness. Its elegant fresh aromatic esters are enhanced by the passion fruit and mango. Its light tannins allow for a long lingering, refreshing finish that carries some orange peel hues. Islay Pillaged Malt Whisky 2003 release & Sixth Course Cyprus ravioli filed with halloumi and dry mint with grated dry Anari Topped with truffle oil. History: A blend of Ardberg, Bruichladdich, Bowmore, Bunnahabhain, Caol Ila, Lagavulin, Laphroaig. Kevin Campbell (Lagavulin Fund Raisers) put together a team to row to each distillery to 'pillage' whisky for the vatting which was bottled at Bruichladdich distillery bottling hall. The vatting was made in 1993 at Lagavulin???s and released in 2003 into a 250 bottles limited edition, raising funds for Cancer Research. Intensity and boldness are first to describe this bottle. The nose is hit with a smoky, chemistry sharp saltiness with an underlying buttery bread finish which intensifies as it breathes. It is a dry and spicy bottle with generous alcohol level. It carries chard tannins which intensifies the smoky- iodic finish. Four Roses, Kentucky Straight Bourbon Whiskey ???Small Batch??? 2015 release & Seventh Course Keftedes served on a bed of bulgur wheat. History: The 2015 Four Roses Small Batch Limited Edition is the last batch of this tasty yearly release overseen by Jim Rutledge who retired earlier this year. All future batches, until he too retires, will be created and released under the watchful palate of Four Roses??? new Master Distiller Brent Elliott Each year the components are changed so each release is unique unto itself. The 2015 Four Roses Small Batch Limited Edition is made from 11 year, 14 year, 15 year & 16 year stocks. This is the fresher of the Four Roses Small Batch Limited Edition collection. On the nose there is a pineapple, peach with some citrus marmalade. The dry palate gets peppery spices further on, with generous feeling. It is balanced with vanilla aromatic esters, tropical fruits, cloves and cinnamon. Four Roses, Kentucky Straight Bourbon Whiskey ???Small Batch??? 2013 release & Eighth Course Kleftico This is the most complex of the Four Roses Small Batch range. On the nose one can find peach, raspberries, violette flowers and vanilla which combine to create a rich, deep olfactory feeling. Palate is dense and creamy finishing with a generous Japanese citrus spice - Sansho pepper. The distinctive oak is present through the tannins flavoured with banana peel, cinnamon and cloves coming together Cfor an all-round rich finish. Delamain Cognac, Grande Champagne ???Pale &Dry??? & Ninth Course Cyprus coffee paired with Cyprus lady fingers and Glyko History: The firm and its Cognacs are both unique! These brandies have always been the favourites of the English aristocracy. The firm based in Jarnac still buys only from Grande Champagne, First Growth of Cognac, and ages them for at least ten years to as much as needed to get their unique elegance without any adding (no water, no caramel???). ???Pale & Dry??? perfectly represents the style of the firm: floral, delicate, long. This is a noble Cognac that is light but complex. It is airy and flowery with notes of peach, passion fruit and vanilla. It is silky and juicy on the palate with smooth tannins, offering abundance of tropical fruits well integrated with the alcohol and spices, creating an elegant lasting finish.

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