Chef Ellis Barrie’s Pairing Menu to Celebrate Inaugural Launch of Aber Falls 100% Welsh Single Malt Whisky

Aber Falls Whisky Distillery in Abergwyngregyn, has launched a 100% Welsh, single malt whisky, the first whisky to be distilled in North Wales for more than 100 years.

 To mark the launch of the unique single malt, Aber Falls Distillery has partnered with Great British Menu finalist and Ready Steady Cook chef, Ellis Barrie, to create two delectable dishes, one savoury and one sweet, to pair with the distillery’s first ever whisky, and the recipes are now available for whisky lovers to try at home.

The ‘Inaugural Release’ of the whisky, consisting of 2,000 bottles, is quintessentially Welsh; milled and distilled in North Wales using 100% Welsh malted barley and rock-filtered water from the Aber Falls waterfall.

Distilled in a copper pot still and matured along the coastline of North Wales in a mix of wooden barrels selected to enhance the flavour profile during maturation, the whisky is alive with tropical fruit flavours at first, followed by scents of sweet hay and cut grass. The palate delivers warmth with dark chocolate and golden syrup before rounding off with a touch of cream and vanilla to finish.

Chef Ellis Barrie is using his world-renowned knowledge of food to create two recipes to complement the taste of the exquisite one-of-a-kind whisky, for a real taste of North Wales.

Chef Ellis Barrie states: “Pulling this pairing menu together for the launch of Aber Falls first Welsh whisky was an absolute joy and a pleasure.

“It allowed me to do what I excel at and marry up the best local ingredients to truly accentuate other flavours and, in this case, the finest whisky.

“I didn’t use the whisky itself in the food as it needed to be experienced by the glass on its own but instead, I used the perfect food combination to complement the flavours and notes from the whisky, to create a palate of undeniable pleasure for the tastebuds to relish.”

To complement the unique characteristics of the whisky, the ‘Inaugural Release’ has a bespoke bottle, boldly embossed with the brand’s unique Triquetra, and topped off with a wooden cap, reinforcing the Distillery’s heritage.

The bottle is presented in a simple, yet striking gift box made from fully sustainable materials, supporting Aber Falls’ pledge to be 100% sustainable in the future.

James Wright, Managing Director at Aber Falls Whisky Distillery said; “We are really proud and excited to offer this whisky to our customers, the first to be distilled in North Wales for 100 years. We believe it brings together the very best Welsh ingredients. These credentials truly demonstrate how we’ve captured the ‘Spirit of North Wales’ within the Inaugural Release and create the whisky’s distinctive character, laying the foundation for future releases, with our non-aged, declared bottling due in September.”

The Inaugural Release, which is the first of many age-declared whiskies and special editions planned for the future, is bottled at 46% ABV, and the 70cl expression has an RRP of £45.

The Inaugural Release is available through Aberfalls.co.uk where details of future releases will also be posted.

Dish One – LL Lamb

Lamb is synonymous with Wales and stands up to a lot of flavours and spices. It loves smoke, it loves oysters, mussels, and clams.

Using Rhug Estate Organic Salt March Lamb it was paired with oyster leaf as it has a lovely cucumber oyster like flavour that resonates perfectly to the Welsh coastline.

Mushrooms are a big part of this dish really add a big umami hit to the dish as well as the whisky.

 

INGREDIENTS

  • Aber Falls Whisky
  • Lamb loin (salt cured min 2 hours)
  • Bacon Salt (could use Hallen Mon smoked Salt)
  • Lamb Kidneys
  • Garlic
  • Tyme
  • 100g parsley
  • 100g vegetable oil
  • 3 egg yolks
  • 55g drained anchovies
  • 10ml lemon juice
  • 100ml Vegetable oil
  • 15ml cold water
  • 50g of Soak barley overnight in water.
  • 50ml reduced lamb stock
  • 50ml reduced chicken stock
  • 1 cucumber
  • 5ml sanbaizu vinegar
  • 50g mustard seeds
  • 30ml water
  • 60ml white wine vinegar
  • Morel mushrooms
  • Oyster leaves

METHOD

Lamb loin

  • Remove the fat from the loin
  • Cure the lamb with 1% salt per weight of lamb (example for 80g lamb 0.8g salt) for minimum 2 hours. Or over night
  • Seal the lamb in a hot pan with thyme and garlic
  • And roast to a core temperature of 52oc and rest for the same amount or time it in the oven.

 

Lamb kidney 

  • Half the kidneys and remove any sinew or fat
  • Cure with 2% bacon salt
  • Seal in a hot pan

 

Parsley oil 

  • 100g parsley
  • 100g vegetable oil
  • Blitz together at 70oc for 6 minutes and then hang through a muslin cloth

 

Anchovy and parsley emulsion 

  • 3 egg yolks
  • 55g drained anchovies
  • 10ml lemon juice
  • 100ml Vegetable oil
  • 15ml cold water
  • Hand blend together the yolks, anchovies, and lemon juice
  • Slowly add the parsley oil whilst still blitzing
  • Loosen down with the cold water if needed

 

Roasted barley 

  • Soak 50g of barley overnight in water
  • Drain barley and roast in the oven at 160oc for 40 minutes
  • Once roasted boil in a pan of water for approximately 1 hour

Lamb sauce 

  • 50ml reduced lamb stock
  • 50ml reduced chicken stock
  • 1 cucumber
  • 5ml sanbaizu vinegar

 

  • Reduce the stocks down to a sauce consistency.
  • Finish with a tablespoon of the roasted barley, a tablespoon of diced cucumber and 5 ml of sanbaizu vinegar.

 

Pickled mustard seeds

  • 50g mustard seeds
  • 30ml water
  • 60ml white wine vinegar

 

  • Blanch the mustard seeds in boiling water for 10 seconds and refresh in ice cold water
  • Repeat this 5 times
  • For the pickle bring the white wine vinegar and water to the boil and pour over the mustard seeds
  • 1 teaspoon used for the garnish

 

Morel mushrooms

  • Wash in ice cold water and dry
  • Repeat this 3 times
  • Sauté in a medium heat pan and season with salt and lemon juice
  • 5 mushrooms for 1 portion

 

Oyster leaf for garnish

  • 1 finely sliced
  • Get all elements ready and then prepare to serve
  • Portion lamb and serve

 

Dish Two – Welsh Daiquiri Style Barley Clotted Cream Mess

Barley in the dessert gives an earthy, creamy rich flavour next to the strawberries that sing of summer days and sunshine.

This dessert complements the whisky with its sweetness and textures and allows the whisky to be enjoyed on the rocks alongside this dish.

You are hit instantaneously by a punch of malty, vanillary milk chocolate and summery toasted hay aromatic deliciousness. In late spring, it’s impossible to ignore the fact that the best of Welsh summer fruits are on their way and delicious Hootons strawberries.

 

INGREDIENTS

  • 200g barley (soaked overnight)
  • 1200g rice milk
  • ½ nutmeg grated
  • 280g Barley malt extract
  • 4g salt
  • 200g double cream
  • 10g icing sugar
  • 400g caster sugar
  • 200g fresh egg whites

 

METHOD

 

  • 5 strawberries
  • 2ml lemon juice
  • 5g icing sugar
  • 10g angostura aromatic bitters
  • Mix all together and let marinate

 

  • 250g fresh strawberries
  • 50g stock syrup (50g water 50g sugar dissolve sugar in water overheat and let it cool)
  • 10g angostura aromatic bitters (optional)

 

  • 100g diced strawberries
  • 10g of icing sugar
  • 5ml of lime juice
  • 6 lemon verbena leaves chopped

 

Barley clotted cream

  • 200g barley
  • 1200g rice milk
  • ½ nutmeg grated
  • 280g Barley malt extract
  • 4g salt (0.5%)
  • 200g double cream
  • 10g icing sugar

 

  • Soak the Barley overnight in water.
  • Then drain the Barley and roast at 160oc for 40 minutes then boil in water for approximately 1 hour and drain again
  • Bring the Barley, rice milk, salt, grated nutmeg and Barley malt extract to the boil and hand blend until smooth
  • Semi whip the double cream and mix in the icing sugar and 100g of the chilled Barley puree

 

 

Meringue

  • 400g caster sugar
  • 200g fresh egg whites
  • Whisk the egg whites until soft peaks and slowly add the sugar little by little
  • Spread thin and evenly onto a greaseproof tray and bake at 80oc for approximately 2 hours
  • Store in airtight container

 

Marinated strawberries 

  • 5 strawberries
  • 2ml lemon juice
  • 5g icing sugar
  • 10g angostura aromatic bitters

 

  • Mix all together and let marinate for minimum 30 minutes.

 

Strawberry sorbet

  • 250g fresh strawberries
  • 50g stock syrup (50g water 50g sugar)
  • 10g angostura aromatic bitters (optional)

 

  • Blitz all together until smooth, pass through a sieve and freeze in a suitable container overnight.

 

Strawberry salsa 

  • 100g diced strawberries
  • 10g of icing sugar
  • 5ml of lime juice
  • 6 lemon verbena leaves chopped

 

To garnish 

  • Finely slice 3 leaves of lemon verbena