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Giovedi 30 Maggio - ore 20.00

Ristorante LUCE Piazza Litta 1 Varese

LIGHTLY PEATED & FISH

SPECIAL WHISKY DINNER

           

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=== Welcome Cocktail ===

      

=== Al Ristorante ===

93.104 Peated 8yo Campbeltown

Crock di pane tostato, capasanta fiammata allo zucchero di canna, ananas arrostito, papicra dolce

53.279 Lightly Peated 9yo Islay

Crudo di gamberi rossi di Sicilia, quel che resta di un'insalata, crema di barbabietole, miele e limone.

42.39 Lightly Peated 12yo Island

Risotto al nero di seppia, seppia marinata in colatura di alici e aceto di mele, Carbone di olive e polvere di

capperi di salina.

66.137 Lightly Peated 20yo Highland

Petto d'anatra laccato al miele, barbe dei frati al limone, roesti di patate affumicate.

12.22 Old & Dignified 35yo Speyside
Crumble di mandorle e avena, sorbetto all'albicocca, crema limone.

Chef: Matteo Pisciotta

=== LE BOTTIGLIE IN DEGUSTAZIONE ===

 

 

 

 

CASK NO. 93.104

Sweet, smoked Spanish paprika powder

We imagined sitting at a freshly polished wooden table, a lit scented (pine and lemongrass) beeswax candle as the centre piece
and preparing grilled scallops in a white wine sauce. To taste a slightly burnt bagel spread with a caramelised pineapple cream
cheese seasoned with a pinch of Pimenton Dulce (sweet smoked Spanish paprika powder). With a drop of water the aroma was
that of using chalk paint for redecorating wooden bay window frames facing the sea whilst we chewed on salty liquorice, bon-
fire toffee, rich dark chocolate with a peppermint cream fondant centre and salvia bonbons filled with fresh sage extract.

Glen Scotia -  8 YEARS 58.0%
Date distilled 17 st September 2009
REGION CAMPBELTOWN
1ST FILL EX-BOURBON BARREL
1 of 242 BOTTLES

 

 

CASK NO. 53.279

Happy as a clam

Salty, sweet and herbal aromas as we were served a bowl of Thai spiced briny cockle salad with extra virgin olive oil, rice wine,
Asian shallots and chopped mint leafs and cilantro. On the palate, more of the red Thai chilli peppers but now entwined with
clean, sweet peat smoke and in the finis, a honey and lemon soothing menthol cough sweet. With water, on the nose, like eating
honey clusters cereal in warm milk next to a full ashtray from the night before and to taste a smoky, sweet matiness, one of those
joys that just tranquillises the mind.

Caol Ila -  9 YEARS 59.6%
Date distilled 1st September 2008
REGION ISLAY
RE-FILL EX-BOURBON HOGSHEAD
1 of 257 BOTTLES

 

 

CASK NO. 42.39

Whisky to Mull over

It opens, rather delightfully, on fragrant lapsang souchong. Then green olives in brine, salted butter, flatbreads, limestone, bacon
fries and hot smoked paprika. A wee seared tuna nicoise salad. With water comes spiced biltong and other cured meats, peat
ashes, kippers, smoked mussels, anchovies and capers. A slug of seawater in a tidal rockpool. The palate is full of peat oils, lime
juice, tar, wood ash, beach pebble minerality, camphor and squid ink. Moving towards salt and vinegar crisps and fish n chips
with water. There's also more medicine after dilution; lots of iodine, antiseptic and gauze. Previously spent 9 years in a bourbon
hogshead.

Tobermory (Ledaig) -  12 YEARS 61.2%
Date distilled 5th April 2006
REGION HIGHLAND
2ND FILL EX-WHITE WINE BARRIQUE
1 of 200 BOTTLES

 

 

CASK NO. 66.137

  Dirty but good

  The nose gave cigar smoke and coal bunkers, honey on burnt sticks, green leaves on garden bonfires; an apothecary's appren-
  tice and a Fisherman's Friend; also a faint meaty note. The meaty and the medicinal came through on the palate - bandages and
  Elastoplast, smoked duck and venison - plus citric smoke, clove and nutmeg spice - 'dirty but good' someone said. A maritime
  aspect appeared on the reduced nose - tarry driftwood, putty on portholes, lemon on oysters; vapour rub and lavender. The
  palate - dark chocolate gingers and aniseed balls and sea water sizzling on a barbeque grill; mouth-tingling dry smoke and Mar-
  mite to finish.

Ardmore -  20 YEARS  54.7%
Date distilled 23rd October 1997
REGION HIGHLAND
RE FILL EX-BOURBON HOGSHEAD
1 of 292 BOTTLES

 

 

CASK NO. 12.12  

35 and still alive!

 

  A swooshed blade through tall grass! Then cereals galore: buttery; crispy; zingy; some leafy dampness underneath that suggests
  pipe tobacco and earthy leaf mulch. There's fruit as well with lemon rinds, green apple, apricot, melon and pineapple syrups.
  Many tertiary complexities such as sooty oatmeal, an inky old writing desk, linseed and mineral oils. Water brings out geranium
  perfume, damp soil, a tomato vine and hibiscus. The palate arrives like a veil of grist scented silk. All flapjack, apricot marmalade,
  honey infused porridge, malt loaf, toasted seeds and milk bottle sweeties. A sublime softness envelops you. Reduction brings a
  lick of lanolin, some hardwood spices, a more robust, gravely minerality and a textual quality akin to waxes and shoe polish. A the
  finish is long, crisp and drying with wonderfully nervous cereal and fruit ballet.

Benriach -  35 YEARS  43.9%
Date distilled 6th April 1983
REGION SPEYSIDE
2ND-FELL EX-BOURBON BARREL
1 of 204 BOTTLES

 

 

 

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                                       Ultimo aggiornamento: 18 -07 - 2019

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