A journey through the essence of the iconic Whisky flavours PEAT SALT FIRE
The iconic whisky brand Laphroaig invited us to try their PEAT SALT FIRE menu at Pacific Times in Munich. They created a tasting experience that focused on three key elements — PEAT, SALT and FIRE. The elements that make Laphroaig whisky so unique.
These three elements are deeply entwined with the origins and evolution of Laphroaig Whisky:
PEAT: one of the key elements of the Laphroaig whisky comes from the essence of Isaly and it is distinctive earthy aroma. This aromatic characteristic gives the whisky a unique taste.
SALT: Nestled upon the rugged Atlantic coast, stands the Laphroaig Warehouse 1. Here, the omnipresent salt-laden air exerts its influence over every production process, notably shaping the whisky.
FIRE: Laphroaig’s unique smoky scent comes from thick smoke rising in old peat kilns. It fills the malt floors, fueled by open peat fires, giving the whisky its special aroma.
In this article you can find out how these flavours came alive in the dishes and drinks at Pacific Times.
The Laphroaig Whiskys are famous for their flavours from peat, salt, and fire, offering an exciting taste experience. We were intrigued by the menu promising to capture these elements. It was like a carefully crafted show, with each dish ensembling the distinct Laphroaig flavours in a thoughtful way.
We started with some fresh oysters from the Dutch Wadden Sea. They tasted slightly salty and came with a nice celery sauce. The first starter got us excited for the rest of the meal.
The tasting journey went on with a delicious Pacific Times Beef Tartar, made with high-quality beef, mustard. It was accompanied by a special mayonnaise with a smoky flavour typical of the Laphroaig peat notes. The mix of ingredients and marrying of different flavours were simply perfect.
The outstanding Tuna Tataki which followed was made with seared tuna served with avocado and lentils. The light but distinctive taste was paired with an Ian Hunter’s Choice drink, with Laphroaig Quarter Cask adding a remarkable touch.
The main dish was Black Venere Risotto, a really tasty rice dish mixed with pumpkin and cheese, showing off the chef’s skills at every bite.
To end with a high note, we enjoyed a sweet journey into the strong notes of an Islay Espresso Affogato with Laphroaig Lore, hand in hand with a delicious Chocolate-Cranberry Brownie. It combined chocolate, cranberries, and cashew nuts.
What an immersive tasting experience skillfully prepared by Pacific Times Restaurant teaming up with Laphroaig, the ideal journey for fine dine lovers. They cleverly combined whisky flavors with amazing food dishes, revealing the real essence of the PEAT SALT and FIRE elements of Laphroaig in an unforgettable way.
You can taste the Laphroaig PEAT SALT FIRE menus and the drink creations, in the following restaurants in Munich:
Brasserie Colette: Klenzestraße 72, 80469 München – When: 13.10. – 31.12.
Pacific Times: Baaderstraße 28, 80469 München – When: 15.10. – 30.11.
Call Soul: Biedersteiner Str. 6, 80802 München – When: 01.11. – 30.12.
The Foundry: Müllerstraße 51, 80469 München – When: 06.12 – 31.12.
Please drink responsibly: drinksmart.com
