Last month I had the pleasure of attending Black Bush Stories – Black Bush & Photography, which you can read about here.
So how do you beat a whiskey and photography event? Easy, with whiskey and food!
This time around we found ourselves in the surroundings of D.I.V.E Belfast where Bushmills once again set up a collaboration with an Irish talent who has gone against the grain to follow their passion and become a champion in their chosen field for a masterclass in cured meats, that person being, Irish chef and charcuterie master Rob Krawczyk.
The night kicked off with Bushmills Black Bush brand ambassador Paul Rocks hosting a tasting session from the Bushmills blends range – Bushmills, Red Bush and Black Bush.
Some quick notes on each whiskey…
- On The Nose – Light, fruits and a spicy aroma. Vanilla and Crème brûlée.
- In The Mouth – A gentle warming with a light oil coating. Honey and sweetness.
- Down the hatch – Crisp with a fresh finish though a touch of spice is there to be noticed.
- On The Nose – Sweet and Floral.
- In The Mouth – Vanilla and Honey. Wood from the bourbon casks.
- Down The Hatch – Smooth like a low end bourbon.
- On The Nose – Fruitcake aromas, powering Sherry sweetness transforming into dried fruits, raisins from a Christmas cake.
- In The Mouth – A soft, silky sexy texture with characteristics of a nutty profile.
- Down The Hatch – Long lasting sweetness. Perfect balance of seasoned Sherry casks and the smoothness of the spirit.
Bushmills Black Bush has always been a solid pour for me and I don’t think it gets as much credit as it should.
Tasting done and it was over to Rob, a talented, second-generation chef who shared an insight into his inspiring career journey and presented a hands-on charcuterie masterclass where we were shown how to cure and smoke meat. For most of us it was a case of “Tonight Mathew, I’m going to be a chef!” If you don’t get the reference ask your parents.
I’ve used whiskey to make sauce a fair few times but I’ve never thought of curing meats with it. If you want to make your own Bushmills Black Bush Spiced Beef you’ll find the recipe at the bottom of this blog.
A few photos I snapped from the event.
The final event in the #BlackBushStories collaboration series which will showcase and celebrate someone who has gone against the grain to follow their passion and become champions in their chosen field will be with leather maker, Jason Karayiannis, the driving force behind Father’s Father.
For more information on the event series and to register for the next event please visit blackbushstories.com.
Until next time folks, keep safe & keep drinking whiskey responsibly.
Over & out.
Jamie. Whiskey JAC
Drink Responsibly. Please visit Drink Aware UK for more information.