THOU ART WHISKY
(right) Photographer Carole Issekya & Gallery Assistant Chloe Lawrence
"We wanted to take art which most would agree incorporates a sense of taste and pair it with something distinct that one could actually taste," explains Lanji.
DegreeArt enlisted the help of Darren Rook who runs the wildly popular blog The Whisky Guy to facilitate the evening. Rook was equipped with the finest whisky and even brought samples of casks, as well as appetizers to accompany the tasting from Hotel chocolat & Androuet.
For those of you who wish you were there, below are the Whisky’s and the artwork which were paired that evening and don’t forget to join our mailing list to recieve invitations to future events and exhibitions.
TASTING NOTES FROM THE EVENING:
The Macallan was a 15 yr old Whisky and the first tasted during the evening. This specific Whisky works with many photographers and due to it's fifteen year aging in wood barrels, DegreeArt naturally decided to showcase photographer Natalie Tkachuk who photographs aged objects as well as Nicola Preston and Jessica Rutterford who utilize wood and illustration to create a distinct texture similar to the Macallan flavour.
FOOD PAIRING: Macallan was paired with a sea salt and caramel chocolate
The next Whisky up for tasting was Glenfarclas. This Whisky obtained the highest level of alcohol and definitely had a dynamic flavour. The immediate sparks of flavour and texture were most simliar to Victoria Horkan's abstract paintings, her use of color and texture simulated the intial response during tasting and nosing.
FOOD PAIRING: Glenfarclas was paired with a Goats Milk Swiss cheese
We were very lucky to try the Yamakazi 15 yo distillery bottling at 56% alcohol. This Whisky was by far the most adored. The flavour and texture was stunning. When the japanese were first introduced to whisky, they practiced distilling for quite some time to perfect the process. This specific fact reminded us of Yuki Aruga's wonderful perfection of form through her floral paintings and prints that echo with cultural richness and sheer beauty.
FOOD PAIRING: Yamakazi was paired with 100% cocoa from Ecuador
The Last Whisky of the evening was Ardbeg. Ardbeg is distilled off the Heberdeen islands and the Whisky tastes out of this world. The nosing caused quite a commotion as it smelled as strong as TCP and the flavour was definitely considered shocking but appreciated as the finishing flavour of the evening. We chose to utilize Emily Cooper's stunning seascapes and Jemma Grundon's sublime landscapes to capture the essence of the coastal island that it is distilled on. Darren himself was in shock at how accurate the paintings were at capturing the same feeling he had during his travels to the Distillery.
FOOD PAIRING: Ardbeg was paired with Roquet Blue Cheese
The food pairings were provided by Hotel Chocolat and Androuet
DegreeArt would like to give a huge thank you to Darren and everyone who made it out that evening. To get in touch with The Whisky Guy Click the image below.