Blanch and Shock Stand at The Glenlivet, Spirit of Speyside
Some snaps from The Glenlivet experiential whisky tasting at Spirit of Speyside last week.
Blanch and Shock (Mike Knowlden (left) and Josh Pollen (right)
Throughout the day, food designers Blanch + Shock ran a series of food tasting experiences. Engineered to play to all the senses, the duo paired The Glenlivet’s finest whiskies with unexpected ingredients and tinctures.
The Glenlivet 18 year old was sampled with hay and sweet clover-cured trout
Each pairing was designed to deconstruct the flavour profile of The Glenlivet’s expressions, which caused guests to look again at the overall taste of the whisky.
Guests sampling shaved ice made of ingredients foraged from the local environment
For almost 200 years The Glenlivet has been taking inspiration from the natural surroundings of the distillery, the landscape of Speyside, and the distillation and maturation processes, which were all on display at The Glenlivet, Blanch + Shock experiential experience.
Guests at The Glenlivet sampling Nadurra Oloroso with a truffle and coconut
Edible perfume accompanied The Glenlivet Nadurra Oloroso
