Grants Whiskey is a family favourite, I remember as a child sitting on my Grandad's knee at Christmas and watching him savour a tumbler of Grants, no ice just savouring the taste as it stood.
Now as a child I never understood the attraction, give me a glass of coke. But as we mature so do our taste buds and when choosing a bottle of whisky some years later I reached for Grants.
Now as a child I never understood the attraction, give me a glass of coke. But as we mature so do our taste buds and when choosing a bottle of whisky some years later I reached for Grants.
I am glad of my memories as I believe for a first taste of whisky Grants was a good one. It is so mellow to drink, it has a deep woody taste then sweet and syrup almost. I do like it over ice.
Pop some into your mince pie filling this Christmas its heavenly!
Pop some into your mince pie filling this Christmas its heavenly!
There are many more ways to serve Grant's you could look at my other post for ideas http://given-to-distracting-others.blogspot.com/2010/11/grants-whisky-enjoy-richer-deeper.html
Or you could visit the After Hours Grants cosy site and it does feel like you are stepping into a good bar for a tipple.
There are food, gardening and music areas and some really good competitions.
It has taken me a few glasses of poor and good to appreciate which ones to choose. I would recommend Grant in amongst my favourites.
I will happily recommend it to anybody.
Nick Nairn is the acclaimed TV chef and winner of the 2006 Great British Menu, Nick Nairn, has announced his most recent role as an ambassador for the Grant’s Whisky After Hours Club.
Nick believes that after a long day in the kitchen, there is no better way to relax than in the Whisky Bar of the After Hours Club.
Nick says: “I am so proud to be involved with an iconic Scottish brand with a heritage as strong as Grant’s. The Grant’s house style is great and I love the flavours of the different woods used in the ageing process. For me, I have found one of my all time favourite whiskies in Grant’s Whisky, of which I regularly enjoy.
“I’m also delighted to be working with Grant’s and the After Hours Club. It’s a wonderful way for members to focus on their own interests and to learn more about whisky. It also allows you to discover a different angle, looking at how Grant’s is complimented by gardening, music and now food.”
He certainly is involved and has a fantastic recipe
Callops of beef medallions with Grant’s Ale Cask Reserve Whisky and mushroom cream, served with wilted spinach and crushed tatties’
“I developed the recipe for a deeper, richer experience. I feel the Grant’s house style works particularly well with food, whether it’s the complex, clean and fruity flavour of the Grant’s Whisky or the creamy, malty and honeyed taste of the Grant’s Ale Cask Reserve, both are essential ingredients to create a really great tasting recipe. This recipe has a winning combination of premium Scottish beef, wild mushroom and premium Scotch Whisky for the perfect blend of flavours. As a passionate Scot, I’m delighted with the way whisky is being used now to change people’s appreciation towards whisky with food and the fantastic pairing possibilities it has.”
As part of Nick’s membership we have a fantastic money can’t buy experience for one lucky After Hours Club member, a once a year opportunity to attend Nick Nairn’s Christmas Demonstration Lunch on 21st December. This includes a festive foodie cookery demonstration, followed by a three course Festive lunch. It also includes a welcome drink and three course lunch with wine and tablet (a traditional Scottish sweet).
In order to win Nick Nairn’s Christmas cracker prize sign up to the Grant’s After Hours Club at
Visit regularly for news, events and promotions, plus the chance to win ‘money can’t buy’, deeper, richer experiences throughout the year, such as a meet and greet with Club ambassadors or a pianist to play for a member and their friends at a party.
"William Grant's passion for blending the finest whisky has been passed down from generation to generation. As has his secret recipe, today in the expert hands of Grant’s Master Blender Brian Kinsman. The selected whiskies are blended together then left to ‘marry’ in special oak casks for several months before bottling. This period allows their flavours and aromas to get to know each other, giving greater consistency of flavour to the whisky. The oak casks that are used to mature and finish Grant’s Whisky are what give it much of its flavour, colour and character."
"Five generations and over 100 years since its creation, the flagship of the Grant’s range of blended Scotch whiskies, Grant’s Family Reserve, reasserted its credentials as one of the whisky industry’s greats by scooping Gold at the prestigious 2009 International Wine and Spirit Competition (IWSC). The Grant’s Ale Cask has more recently won Gold Best in Class at the 2010 IWSC. The International Wine and Spirit Competition Medals and trophies are the most prestigious honours awarded in the trade, representing the best of the best in the world of wine and spirits."
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