Last year, we were thrilled to be featured on The Hairy Bikers Go Local on BBC Two!
We had the pleasure of hosting David Myers and Si King at our distillery in the East Neuk of Fife. The Hairy Bikers were given the grand tour of our Distillery & Visitor Centre by our production manager, Peter Holroyd before heading to our tasting room to try our spirt for themselves. Our light, fruity and floral (now ex-flagship) single malt 'Dream to Dram' blew them away and inspired them to feature our lowland whisky in a classic Scottish dessert, Cranachan rice pudding.
Our flagship single malt has since changed, as last year we waved goodbye to Dream To Dram and welcomed Doocot. To celebrate burns night this year, we wanted to give a little update to this delicious recipe, this time using our Doocot single malt.
This indulgent dessert is flavoured with honey and whisky and topped with crunchy honey-coated oats and a blueberry compote. Give it a go this burns night! it makes for the perfect finish to a traditional burns supper.
Ingredients
For the rice pudding
- 200g/7oz pudding rice or short grain rice
- 50g/1¾oz caster sugar
- 1.25 litres/2 pints 2fl oz full-fat milk
- 2 tbsp honey
- 1 tbsp Kingsbarns Doocot Single Malt (or more to taste)
- salt
For the oat topping
- 25g/1oz honey
- 35g/1¼oz maple syrup
- 25g/1oz butter
- 1 tbsp whisky
- 60g/2¼oz porridge oats
- salt
For the blueberries
- 300g/10½oz blueberries
- 1 tbsp caster sugar
Method
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To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky.
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To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated. Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool.
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To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool. Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice.
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Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping.
If you missed our episode be sure to catch it here on BBC iPlayer:
Hairy Bikers Go Local - Episode 4: FIFE
Introducing our newest single malt whisky, matured exclusively in ex-peated casks.
These casks impart a range of smoky flavours, which Isabella Wemyss expertly blends to ensure consistency and introduce a sweet, soft smoke.
Coaltown of Wemyss is a mining village situated near Wemyss Castle, the ancestral home of the Wemyss family, who have deep roots in Fife and a long-standing connection to whisky, Drawing inspiration from this rich heritage, we are delighted to introduce Coaltown to our core range of Kingsbarns Single Malts.
We pride ourselves on maintaining an expert balance between our light spirit style and the quality cask influence, ensuring that the casks compliment rather than overpower the whisky. This expression is a testament to our dedication to creating harmonious and nuanced Lowland whiskies.
Coaltown captures its heritage in its flavour profile, featuring a delicate sweet smoke note that compliments our classic fruity, slightly floral Lowland spirit. This release is perfect for newcomers to smoky whiskies and offers seasoned drinkers a complex and nuanced Lowland dram to explore.
Category Single Malt Scotch Whisky
Region Lowland
Cask Type Ex-peated casks
ABV 46% alc./vol
Chill Filtration Non-chill filtered
Colour Natural
Notes
Nose Grilled banana, delicate waft of sweet smoke, hints of heather.
Palate Rose water, buttercream, touch of leather and delicate charred citrus zest.
Finish Soft salted caramel, subtle campfire smoke and cinder toffee.
Our Journey
In 2023, we launched Doocot, the next evolution of our Distillery's flagship whisky, showcasing how additional years of maturation have refined and enhanced our classic Lowland spirit style. Since then, Doocot has been honoured with the World Whisky Award gold for Lowland Single Malt, a testament to the expertise and craftsmanship that define every expression we create.
Building on this success, we are excited to introduce Kingsbarns Coaltown, designed to demonstrate our mastery in achieving a delicate balance of cask and spirit influence in our whiskies. Kingsbarns Coaltown will become the third expression in our core range, offering a truly unique Kingsbarns flavour experience. This new release represents our Lowland take on a smoky whisky, showcasing our innovative spirit and dedication to excellence.
*This product does not come with a gift box*
