Scotch distiller Loch Lomond Whiskies has kicked off its new collaborative Remarkable Makers campaign with a partnership with London’s Bread Ahead bakery.
Through the Remarkable Makers campaign, Loch Lomond will partner with artisans from other industries to lift the lid on the whisky-making process.
Michael Henry, Loch Lomond Whiskies’ master blender, said: “There is a certain mystery to whisky making, which is often seen as an infinitely complex form of science and art.
“While there are just three ingredients in whisky making – water, barley and yeast – there are endless possibilities to explore, with the most subtle changes in method creating distinctive differences in flavour, colour and alcohol concentration.
“Recognising that most people don’t have the desire to delve into the highly technical details, we are setting out to work with a collection of Remarkable Makers from other industries who exude the same passion and innovation in their fields, as we do in ours.
“By doing so, we hope to lift the curtain on whisky making, educating consumers in a new way, simplifying the process and taking them into our world through that of other creators.”
The Remarkable Makers Series has launched with the first collaborator, London-based bakery chain Bread Ahead.
The partnership has been designed to showcase the parallels and synergies of whisky and bread making, and highlight the influence of yeast in whisky production.
Reece Collier, Bread Ahead bakery director, said: “On the surface these two crafts feel worlds apart, but whisky and bread making share many similarities.
“Using simple ingredients – yeast, water, salt and flour – we can create incredible flavours and hundreds of variations in products from sourdough to focaccia, brioche and ciabatta. While in whisky you use yeast and water, along with barley, to experiment with single malts, single grain whisky and blends to create a vast spectrum of flavour possibilities.”
New Distillery Edition release
The collaboration complements the release of Loch Lomond Whiskies’ new Distillery Edition, which has been crafted using Chardonnay wine yeast, an unusual ingredient in whisky making.
Chardonnay wine yeast has been found to create an intense zesty fruit and citrus flavour when added to whisky, and a fresher, sweeter flavour when added to bread.
The resulting whisky, Loch Lomond Distillery Edition, is a nine-year-old single cask malt, which was first distilled in 2010. There are only 270 bottles available worldwide.
Loch Lomond Distillery Edition presents aromas of freshly grated lemon peel, pear and white peach with vanilla and icing sugar.
On the palate, there is creamy vanilla with a honey sweetness, grapefruit and tangy pineapple before a long finish of citrus, elderflower and gentle cinnamon spice.
Henry continued: “Very few distilleries use Chardonnay wine yeast in the fermentation process. The result is an exceptional single malt characterised by a distinctive zesty flavour, with intense notes of orchard and citrus, which truly reflects what we are capable of.”
Collier said the bakery has looked “beyond the usual boundaries in bread making” through the partnership.
“Inspired by Loch Lomond Whiskies’ innovative approach, we have created a new ciabatta crafted using Chardonnay yeast and Chardonnay wine,” Collier said. “When added to the bread, Chardonnay wine yeast gives it a new lease of life and it becomes much sweeter.”
Click below to watch the Remarkable Makers campaign video:
Earlier this year, Nc’nean released Huntress 2022, the first expression to feature one of the brand’s yeast trials, which uses three different yeast varieties.
Last year, Volcan de mi Tierra Tequila became the first Tequila brand to use Champagne yeast in its fermentation.