Happy New Year! As usual on New Year’s Day I’m listening to the New Year’s Day concert from Vienna while sipping an Islay single malt whisky (a Bruichladdich Port Charlotte valinch to be precise). Again as usual the waltzes and polkas, this year conducted by Riccardo Muti, are excellent, as is the whisky. What’s unusual this year is the chocolate I’m enjoying with it:
This year I’m having some Whisky Nibs from Chocolate Tree in Edinburgh. I can’t remember where exactly I came across them, I think it was some food or whisky blog. As the whisky they use is from Islay I of course had to order some.
Islay Whisky Chocolate Nibs. And some Islay whisky.The chocolate is very nice, a dark chocolate with 69% cocoa content from the Marañón canyon in Peru. The nibs make it nice and crunchy. With the whisky content in the single digit percentage the whisky taste for me was quite faint but detectable. I’m sure connoisseurs with better developed and trained taste buds will detect much more. I think well worth giving it a try (once available again, when I was writing this it was out of stock. I’m hoping they’re going to produce more).
And with that I’m returning to the New Year’s Day concert from Vienna, where as I’m typing this they’re playing An der schönen blauen Donau.
Sorry, fun’s over. Admittedly pretty much all of you spotted immediately that the Haggis farm on Islay was an April Fools. But just in case you had any niggling doubts it might be true after all, it isn’t. No Haggis farm on Islay any time soon.
It wasn’t the only Islay related April Fools, Laphroaig also joined in with this product announcement:
Islay farmers are well known for their excellent beef, pork and lamb. The fresh sea air and salty grass certainly helping with the nice taste of the meat. Soon there will be a fourth variety of meat coming directly from Islay: Haggis. A Haggis farm is to open on Islay today.
The farm will start with 100 Haggis, but expansion plans have already been approved to grow this to 1,000 Haggis. Being located on Islay the expectation is the Haggis meat will have a salty and peaty taste influence. Especially over the winter (and therefore in the prime season just before Burns Night) the grass will be complemented with draff from the whisky distilleries, meaning the Haggis will go even better with a good Islay whisky.
The location of the new farm is on the Rhinns of Islay, between Port Charlotte and Kilchiaran:
It is expected that the Haggis will thrive on this rugged land, finding plenty of food (as already mentioned supplemented with the draff from the distilleries during the harsh winter months) and growing and fattening quickly. The uneven and hilly landscape is their natural habitat, so they will feel right at home.
Initially most of the sales are expected to be local on Islay, but as its fame spreads the owners expect to export to the mainland and even internationally. First enquiries by international importers have already been received even before the farm started operating.
No, I don’t know if their pizza oven will be peat fired. I don’t even know when it will open. All I know is that (hopefully soon) a new pizzeria will open on Islay. In Shore Street in Bowmore to be precise, in the building that most recently housed the Holy Coo restaurant.