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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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The Taste Experiments
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Working with coffee and taste specialists DunneFrankowski, cocktail expert Ryan Chetiyawardana, and The Rebel Dining Society, the team educated groups of up to 40 people on the science behind the tipple.
Lucy Stanfield, event organiser from Margaret London, said: "Our brief was to create an event that educated a younger, discerning consumer about Auchentoshan and single malt whiskies whilst at the same time exciting the key consumer and whisky trade media. We wanted to dispel the myth that whisky is for an older, pipe-smoking-and-slipper-wearing-grandad."
The evenings began with sensory experiments.
Guests were given seven aromas, including balloons filled with wood-smoke, and each had to say what they could smell - with opinions differing hugely.
Everybody then did a bitter taste test using PTC paper to gain an understanding of how their individual smell and taste senses differed. Next, chemist and master blender, Rachel Barrie, and Ryan Chetiyawardana, offered whisky and whisky-cocktail-tasting sessions.
Having gained an understanding of their individual taste preferences, guests were given bottles containing sweet and bitter substances to customise their cocktails using pippets.
After the drinks had been served, the Rebel Dining Society served dishes based on the manufacturing process of whisky: distillation, maturation and fermentation, among which was a mackerel dish smoked using wood shavings from the whisky cask to represent the maturation process.
"As a brand Auchentoshan likes to do things differently, so we wanted to create an experience that was very different from a traditional whisky tasting, an event that tapped into a growing thirst from consumers for knowledge and science," added Stanfield.
"The Taste Experiments aim to give consumers the tools needed to understand and analyse their own taste profiles so they can be better informed about the drinks they choose and provide a greater understanding of how to appreciate Auchentoshan."
Jennifer Meenan, brand manager of Auchentoshan, said: "The Taste Experiments tap into a growing thirst for experiences that combine the powers of science and imagination. Through this balance of science, craft, fun and flavours the events will provide a greater understanding of how to appreciate and enjoy Auchentoshan Single Malt Scotch Whisky."
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