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🍻NEW BEER🍻 is coming in - see below...  A-Z continues with RRRRRRR is for PIRATES!!!!!!  (ED. No, Ben. R is for RUM CASK) - see below...

Plus our regular cocktail tales of cocktails...  this week with the wonderful Whisky Sour.

please read on...

\\\ NEW NEW NEW......BEERS!!! ///////NEW NORTH////

ROUTE BEER Session IPA  with ENIGMA, CENTENNIAL & EKUANOT 4,8%

<<<<PILOT>>>>

ORANGE/GREEN Pale Ale 5,1%

BUXTON X VERDANT!!!

Matters of Perspective IPA 6,6%

New SIREN and FIERCE 440's

SIREN MEDJUICA Session IPA 4,8%

FIERCE Small Batch Edition 28.0 BOURBON V.B.M Barrel Aged Imp Stout 12,5%



CLOUDWATER

A new Amber Ale for the autumn...

When The Wind BLows, Let It Blow 5,1%


NORTHERN MONK PATRONS PROJECT 17.05

Neale's Sour Purple Grapes 4,5%

ARBOR!!!!

BREAKFAST STOUT: COFFEE & CHOCOLATE OATMEAL STOUT PINT! 7,4%

And many many more to come...


\\\ R is for RUM CASK ///

Oh, yes. We made it. And nearly in time for the New Release Special Edition Springbank 15 Year Old Rum Cask. We have completely sold out of this truly special single malt (honestly, we'd sold half of our allocation before it had arrived in the shop) but in honour of you beautiful people we have broken one bottle down to spread the love around. So, come down and grab a mini, have a wee dram as the nights start to draw in, or even try one in a whisky sours, see below for our Tales of Cocktails. Enjoy, you lucky devils!

But barrel aging is not just done by our outstanding whisky industry, nope nope nope. The bombtastic trendy brewers have got right in amongst it as well and we've got a couple of great Scottish offering to tantalise your tastebuds. 

Dead End Brewery - Curtis the Destroyer Barley Wine Aged in Jamaican Rum Barrels - 9.6%

We just can't get enough of this amazing brewer as everything he produces is simply sumptuous, if you like the sort of thing he does. A couple of us down here have commented on our disappointment in recent offerings of Barley Wine (very simplified: high strength beer), but Curtis the Destroyer takes us back to our early boozy beer bonanzas and reinvigorates our faith in the style. Big, rich, almost oily mouthfeel with caramel, vanilla, dried fruit, baked apples, brown sugar, brandy snaps and it just keeps on going on the palate without ever feeling like the nearly 10% that it is. Freaking Awesome Beer!!!

Brew Dog - Bird Brained Barracuda Rum Barrel Aged Porter

Well.... it's Brewdog.... at least you know you'll be getting a professionally produced and soundly tested new brew. This malty little number offers vanilla, molasses, dark fruits, and coconut and could be considered a little too sweet for some, but it does offer a nice twist on a classic style. Check it out.

\\\TALES of COCKTAILS///

A Whisky Sour

50ml Springbank 15 Year Old Rum Cask Whisky 15ml Fresh Lemon Juice 1 Teaspoon of Honey The Whites of One Egg

Some might say it's sacrilege to put such special single malt into a cocktail, and they may be right, but when you live in a land of plenty (plenty of whisky, that is) you might as well enjoy yourself!

And this is one of the all-time classics of cocktailing. Smooth, fresh, rich, clean and boozy with every component marrying to enhance another. 

The incorporation of egg white affects the texture of the drink alone and not the flavour, it can be left out entirely and was only regularly added to the drink thirty years after its inception in Jerry Thomas' seminal Bartenders Guide of 1862.

Now, to get the texture of this drink you must have an extremely hard shaking technique. Like, seriously, the kind of shake that only really comes with seasoned professional bartenders. Short cuts available are: The Dry Shake (shaking all your ingredients without ice before shaking with ice); or The Super Cheat (buy a milkshake machine! Honestly, this works very well). All of this work is to add loft to the drink, to create a micro-textured foam utilising the unique cell structures of the albumen.

Right then, choose your glassware and garnish and away you go! Have fun! 

PS. We have spoken about egg whites before but just to reiterate, there is a health risk in using raw eggs and it should be done at your own discretion. If you source them well, from quality producers (happy, clean chickens) you will minimise the risk.

PPS Remember to fully dissolve the honey in the citrus before you do anything else.

Phew. What a boozeletter! Haha, boozeletter. 

GOODBYE! SEE YOU IN THE SHOP!

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