Independent family distiller, William Grant & Sons, announces the launch of a new 10 year old single malt Scotch whisky, Aerstone.
The brand focusses on the impact of maturation and malting on flavour and is available in two expressions – Sea Cask 10 Year Old and Land Cask 10 Year Old.
This new range aims to simplify the taste messaging in the single malt category and help new single malt drinkers navigate the flavours of the category easily through clear taste descriptors on pack.
The range showcases two different styles of whisky under the same brand, allowing consumers to easily understand the spectrum of flavours and demystify the traditional – and often complex – language associated with the category.
Sea Cask, described as smooth and easy on the pack, is a classic Speyside-style single malt with nutty vanilla notes. This whisky develops its character from the time spent aging in warehouses located close to the sea on the Ayrshire coast, giving the whisky a subtle salty note on the finish.
Land Cask is described as rich and smoky and is a peated single malt heroing the use of highland peat in the malting. This whiskys flavours are developed in warehouses located further inland, allowing the smoky notes to shine through.
Sean Wiemann, global innovation brand manager at William Grant & Sons, said: We wanted to create a brand that would allow consumers to make a confident choice and offer a great everyday single malt to complement the rest of our premium portfolio. We recognise that for some consumers, the category is complex and can be intimidating.
With Aerstone we want to break down some of those barriers and help simplify single malts, inviting existing malt drinkers and new entrants to learn about all the different flavours and styles of single malt Scotch.
Brian Kinsman, master blender at William Grant & Sons, added: We have developed two very different and evocative flavour profiles under the one brand, both inspired by the Scottish environment and raw elements where we age our whisky. With a 10 year age statement, people can expect a well-rounded single malt whisky with depth of flavours that will intrigue not only new drinkers, but also more experienced single malt enthusiasts.
The packaging, developed in conjunction with Here Design in London, aims to help consumers clearly understand what each whisky might taste like without focussing on the more typical – and often ambiguous – whisky analogies for flavour.
Neil Barker, managing director at William Grant & Sons UK, concluded: Our consumer research has shown that an accessible single malt is set to be a great addition to both the category and our portfolio. With two great expressions available, solidly rooted in our proud Scottish heritage and its landscape, Aerstone perfectly complements peoples increasing interest in hyper-localism, identified in our 2018 Market Report.
Aerstone will be introduced to the UK market from mid-September and will initially launch in Tesco. The launch will be supported by a marketing campaign centred on Single Malt. Two Choices. in the coming months.
A chef is holding a sausage party with 100 different types of pigs in blankets
(Picture: Jim Thomlinson/SWNS)
A chef with 12 years of Michelin Star experience is launching the wor..
A chef with 12 years of Michelin Star experience is launching the worlds first sausage party involving 100 different pigs in blankets.
Jim Thomlinson has created a sausage menu which includes a wreath of 32 pigs in blankets, ranging from vegan to smoked streaky bacon.
The sausage party will feature as a popup later this month – as long as he can find a venue.
Jim said: Pigs in blankets is the flavour I look forward to most at Christmas – I always steal so many off the roasting tray.
I look forward both to making epic versions of the traditional pig and putting a new spin on the concept.
The idea came from Messhead, a team behind food stunts based on serial killer drama Dexter and The Walking Dead.
Creative director Emma Thomas said: There is no doubt that pigs in blankets is a huge trend for Christmas this year.
Being the worlds biggest pigs in blankets fan I wanted to eat a menu that consisted only of this fine food.
As soon as I started to talk about this, I realised this was a dream for many and was determined to make this come true.
Jim is currently looking for a venue in Kent for the party, due to the original venue closing down.
Theyre open to using a pub, cafe or tea room closed down for the winter – and of course theyll be paying the owner.
Gluten-free diets arent as healthy as you think, study finds
Gluten-free diets are getting more and more popular for people who want to lose wei..
Gluten-free diets are getting more and more popular for people who want to lose weight, but new research has found that they may not actually be that healthy.
Any weight loss and reduction in tummy pain are due to eating more vegetables and other fibre-rich foods, – rather than cutting out the protein itself – say scientists.
An increasing number of people are choosing a gluten-free lifestyle – even though they are not allergic to the sticky substance found in cakes and bread.
Now a study has shown the diet can help modest slimming and combat bloating and discomfort, but most of the benefits may be driven by eating more by replacing wheat, rye and other grains with vegetables, brown rice, corn, oats and quinoa.
The researchers, whose findings were published in the journal Nature Communications, said this boosts good bacteria in the gut that staves off inflammation and illness.
Senior lead investigator Professor Oluf Pedersen, of the University of Copenhagen in Denmark, said: By now we think our study is a wake-up call to the food industry.
Gluten-free may not necessarily be the healthy choice many people think it is.
For the study, 60 healthy middle-aged Danes were assigned randomly to two eight-week diets – one low in gluten, at 2g a day, and the other high in gluten, at 18g a day.
They had a break in between of at least eight weeks when they consumed an average 12g of gluten daily.
In comparison with the high-gluten regime, the low one induced moderate changes in the intestinal microbiome – or gut bacteria – and reduced self-reported bloating.
But during this the participants ate more dietary fibres – which the researchers think were responsible for the effects.
Professor Pedersen said: We demonstrate that, in comparison with a high-gluten diet, a low-gluten, fibre-rich diet induces changes in the structure and function of the complex intestinal ecosystem of bacteria, reduces hydrogen exhalation, and leads to improvements in self-reported bloating.
Moreover, we observed a modest weight loss, likely due to increased body combustion triggered by the altered gut bacterial functions.
Theres been debate about whether low-gluten diets should be advised for people without coeliac disease – a severe immune response to even tiny amounts.
Professor Pedersen and colleagues decided they shouldnt – even though some healthy individuals may prefer it to combat intestinal discomfort or excess body weight.
He said: More long-term studies are definitely needed before any public health advice can be given to the general population.
Especially, because we find dietary fibres – not the absence of gluten alone – to be the primary cause of the changes in intestinal discomfort and body weight.
Most gluten-free food items available on the market today are massively deprived of dietary fibres and natural nutritional ingredients.
Therefore, there is an obvious need for availability of fibre-enriched, nutritionally high-quality gluten-free food items which are fresh or minimally processed to consumers who prefer a low-gluten diet.
Such initiatives may turn out to be key for alleviating gastro-intestinal discomfort and in addition to help facilitating weight control in the general population via modification of the gut microbiota.
The two diets were balanced in number of calories and nutrients including the same amount of dietary fibres. But the composition of the latter differed markedly.
Based on their observations of altered food fermentation patterns of the gut bacteria, the researchers said the effects may not be primarily due to reduced intake of gluten.
A low-gluten diet has previously been proposed to diminish gastrointestinal symptoms in patients with inflammatory bowel diseases and irritable bowel syndrome which occur in up to 20 percent of the Western population.
Last year a US study of more than 110,000 people found a low-gluten diet increased the risk of a heart attack by about 15 per cent.
A 26-year-old packet of crisps is selling on eBay for £16
A 26-year-old packet of crisps is selling on eBay for £16. Yes, £16 for a packet of ..
A 26-year-old packet of crisps is selling on eBay for £16. Yes, £16 for a packet of crisps that has been sat there for 26 years.
The antiquated packet of cheese and onion, found behind a kitchen cupboard, has a best before date of November 7 1992.
We found them behind the kitchen units as were having a refurb, explained crisp archaeologist Damian Connop.
They look immaculate considering their age. I couldnt find any information about them, just that they were around in the 80s and 90s.
The items condition is confusingly listed as: New: A brand-new, unused, unopened and undamaged item.
Of course, given how old the crisps are, anybody who buys them shouldnt actually eat them. The packet is for anyone who likes memorabilia, really – with the listing describing the packet of Primes Cheese and Onion as an archive piece.
The listing reads: Get your piece of pub snack history with an unopened packet of Primes Cheese & Onion crisps, sporting an expiry date of 7 November 1992.
Date of manufacture is unclear but in excellent condition considering their 26 years behind a kitchen cupboard! Archive piece, not for consumption. Collection available from Park Street, Bristol.
Proceeds from the auction will go to One25, a Bristol charity helping women to break free from street sex work, addiction and other life-controlling issues.
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