To the purist, whisky should only be served with more whisky; even water is viewed with suspicion by some.
So the developers of a new take on the traditional dram are keen to see what reaction there is to their version of ‘the water of life.’
The Yan at Broadrayne near Grasmere is an award-winning bistro based in a converted sheep farm in buildings dating from the 17th century.
It’s run by a family who believe strongly in sourcing products as locally as possible and working as sustainably as practicable.
The business employs biomass and hydro schemes as well as growing vegetables, recycling and composting.
Now the restaurant hope to taste success in a new area using fat from some of the dozen or so shoulders of Herdwick lamb cooked each week.
“As a sheep farm our heritage is Herdwick sheep and we have a flock which has been hefted here for generations,” Jess Manley co-owner of The Yan said. “We’re keen to use everything we can.”
Sommelier and bar manager Peter King was set the challenge of finding a use for the waste product.
“It was always an interest to get something distinctly Grasmere onto the drinks list while also working with our eco-friendly hats on,” Peter said. “The idea for creating a washed whisky came from an old tradition of milk-washing punch.”
Milk washing – adding milk and then straining the curdled residue from a cocktail – results in a different texture and taste.
Could the same process be used to infuse Herdwick in locally produced whisky?
“As far as we’re aware no one had tried it with lamb fat so we thought we’d give it a go and we’ve ended up with a super meaty and distinctly Lakeland product,” Peter said.
The fats turn white when they cool (‘white gold’ to Peter and his colleagues) which are used to trap the volatiles – the distinct scents from whisky and other distilled spirits – yet without changing the alcoholic content.
The taste though is smoother and contains more than a hint of Herdwick.
The Hedonistic Herdwick, as the drink is known, has proved popular.
So what’s next?
“We have our own cordials on the menu for both soft drinks and alcoholic drinks, prepped veg and fruit trimmings and side bits all have flavour,” Peter hinted. “We’re experimenting with things like strawberries tops which would normally go into the compost.”
Nothing to waste yet maximum taste is the aim of this business with a difference.
