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Friday, July 22 • 10:00am - 11:30am
Talking Rot: Rancio, Scotch and MADness

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Rancio is one of the most prized, enigmatic, and least well understood aromas within aged spirits, only emerging after maturation in specific conditions for a prolonged period. Join Dave Broom [double Spirited Awards Winner 2015 for Best Cocktail and Spirits Writer, and Best New Spirits Book], Ryan Chetiyawardana [Spirited Awards Winner 2015 for Best New International Cocktail Bar] and extra special guest Arielle Johnson, flavor scientist and head of research at MAD in Copenhagen, for a journey into this little examined and mysterious flavour world. The class will look at rancio and other ‘elusive’ aromas through a tasting of cask samples and ultra-rare blends from The House of Walker. We’ll also delve into the molecular world of aging and highlight how functional thinking about flavor processes is being used as a creative tool, including at cutting-edge restaurants. This class will push the limits of flavour and technique to provide a new understanding of super-premium blends, cuisine and ways in which to open up a new area of compelling drinks.

Moderators
avatar for Dave Broom

Dave Broom

Dave Broom was born in Glasgow (Scotland) and has spent his working life in drink. He is chief engineer of www.scotchwhisky.com and writes for numerous international titles, including Whisky Advocate. He won Best Cocktail & Spirits Writer at the 2015 Spirited Awards. | He’s written... Read More →

Speakers
avatar for Ryan Chetiyawardana

Ryan Chetiyawardana

Mr Lyan!, Mr Lyan
Ryan (A.K.A Mr Lyan) has been involved in several of the UK’s best bars for over a decade. He helped take the last four of these including Bramble, 69 Colebrooke Row and The Whistling Shop onto national titles and all featured in the Top 40 World’s Best Bars for Drinks International... Read More →
avatar for Arielle Johnson

Arielle Johnson

Dr Flavor & head of research at MAD, Restaurant Noma
I'm a flavour scientist who specializes in cuisine, drinks, and restaurant collaborations. I'm head of research at MAD, the food think tank and nonprofit founded by Rene Redzepi in Copenhagen. I work (mostly) out of a shipping container-turned-laboratory behind restaurant noma in... Read More →

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