Hazy Image – Farthofer Emmer Whisky
It has been a long time since I featured Farthofer Whisky on my blog. Yet, way back when I did enjoy them very much. Now I am happy to feature another bottle here. Additionally, I also managed to remix the winning cocktail of the ‘Whisky category’ from the “Made in GSA” cocktail competition.
The Emmer for the Farthofer whisky grows on the Kirchweg field on loam. After distillation in 2015 the whisky ages for six years in used Mostello barrels. In the end, the whisky is bottled at 41,4 % ABV.
Exotic rooibos tea
The emmer whisky starts with overripe fruits and clearly reminds me of Rooibos tea. On top of that, I found dried papaya as well as a bit of fruit esters. All in all, the whisky was quite unique, but also very complex and I enjoyed it very much.
Hot & briney
The “Hazy Image” was created by Lukas Werle for the Made in GSA Competition 2019. He won the category “Whisky” and the overall third price with the cocktail. I wanted to recreate his drink for a long time now, because I am a big fan of the Staud’s jams and pickled vegetables. Finally, I managed to get my hands on the pickled chilis and some Farthofer whisky at the same time. However, the wheat whisky was no longer available and I also did not have the dark chocolate liqueur.
0,75 cl Dark Chocolate Liqueur (Tempus Fugit Creme de Cacao)
3,5 cl Goelles Semi-Dry Vermouth
1 cl Staud’s Kirschpfefferoni Brine
Stir – strain – chilled Cocktail glass;
Garnish: Staud’s Kirschpfefferoni;
Song: Glass Animals – Hazey;
Yes, I substituted almost all of the ingredients. Yet, the drink was quite intriguing. I especially enjoyed the combination of savoury notes with the sweetness of the whisky and the vermouth. I guess with the original dark chocolate liqueur the drink would have a bit more depth and a different mouthfeel.
