3.357 Home is where the hearth is (Creators Collection)

Description

From the team

Shona’s first label, for Cask 3.357 Home is where the hearth is, was inspired by the fireplaces in The Vaults, a place where members have enjoyed many drams over the years. “This one went through quite a few iterations,” says Shona. “I came in one evening by myself and sat with my sketchbook and drew the fireplace and drew some people sat around that fireplace. I had a feeling of what it’s like to be here when the members are around and enjoying the setting.” The rest developed organically, she says.

“I wanted to tie in with the building. The entranceway is so cool and iconic. I wanted to tie in the fire and the hearth with that building and I thought the gates could become the fireplace surrounding. But I wanted to keep that warmth too. So, in terms of colour that one is the warmest label.”

The whisky from Distillery 3 was selected to bring out feelings around the warmth of The Vaults. Its Lightly Peated flavour profile is a nod to the many fireside drams shared here over the years, many of which will have included Islay peat. Coincidentally, peat is also Shona’s favourite type of whisky. “I’ve been to Islay a few times and that’s where I found the style of whisky that I like,” she says. The label is about capturing the moment of arrival that to so many members is symbolic of a homecoming of sorts. Shona says: “You’re walking through the gates to the warmth at the heart of the building.”

Tasting Panel notes

Juicy fruits including mangoes, melons, and pineapples soaked in rum were neatly arranged before being sprinkled with brown sugar, and blowtorched until their corners blackened. Doused with clotted cream, they were then piled on to scotch pancakes and drizzled with maple syrup. In the meantime, duck breasts sizzled in a pan until their skins went crispy. And the sweet smell of almonds emanated from frangipane tarts, topped with raspberry jam and apricot slices. After adding water we flambéed a banana, serving it with coconut cream, key lime pie, and a glass of chilled root beer. And for a delightful finish we dished up ripe papaya, honeydew melon, and smoked duck with redcurrant jelly. After spending 17 years in an ex-bourbon hogshead this was transferred to a second fill oloroso hogshead for the remainder of its maturation.