The Botanist Gin and Bruichladdich Whisky Present Terroir Matters at Cub
You’ve just got a couple of days to try the special tasting menu at Cub, Ryan Chetiyawardana’s super hot cocktail restaurant in Hoxton. It’s the kind of event that gets food and cocktail lovers sitting up with a collaboration by Botanist Gin and Bruichladdich whisky who will take over the reins of the kitchen to run a number of dinners based on the importance of terroir on flavours of food and drinks. The 5-course tasting menu will see each course paired with a different drink curated by The Botanist and Bruichladdich. If you love exploring spirits this is the perfect way to find out more about these Islay craft drinks.
Craig Grozier, founder of the innovative dining concept Fallachan in Glasgow, and in-house chef for Bruichladdich Distillery will take the reins of the Cub kitchen. The collaboration was born from Cub and the distillery’s shared values and passion for sustainable luxury and traceability.
The dinners will highlight the importance of terroir on flavours in food and drink. Craig will be bringing the wild and foraged flavours of the Scottish landscape to life, through a unique five-course tasting menu paired with different drinks curated by The Botanist and Bruichladdich.
It’s the kind of event you just know will be memorable and will open your eyes to the importance of Terroir in food and drink pairings. The Botanist is an artisanal Islay gin made by Bruichladdich Distillery. It is distinctive for its addition to the nine customary gin aromatics of a further 22 locally picked wild Islay botanicals. Bruichladdich Distillery produces The Botanist and three single malt whiskies. On the southwestern tip of the remote Hebridean island of Islay, all their whisky is produced using Scottish barley using traditional artisanal methods.
Definitely one not to miss, the tasting menu including drinks is priced at just £67.
Cub are welcoming friends from The Botanist gin and Bruichladdich whisky for this very special take over from 31st October until 3rd November. That means you’ve just got two days left for this very unique experience!
Reservations can be made online at www.lyancub.com
No time to get there yourself? why not try making my own Rhubarb and Custard cocktail!