Beam ramps up Teacher's Blended coverage

Friday, 07 November 2008

November 7th 2008: Beam Global UK is teaming up with two of Scotland's best known food and drink professionals to encourage consumers to enjoy Teacher's Blended Scotch Whisky at home and in the pub this Christmas.

Beam has commissioned Scotsman and assistant general manager at London's Lab Bar, Alistair Malcolm to design a special Teacher's Hot Toddy while Paul Tamburrini, recently acclaimed as Scotland's top hotel chef and head chef at Glasgow's Hotel du Vin, has created a traditional mince pie with a Teacher's twist.

Beam Global UK marketing manager Aileen Nicol said: "These profit-driving initiatives will be communicated through a PR campaign to encourage consumers to try Teacher's in new ways, creating profit opportunities and increasing category value for our customers. We are also inviting publicans to use the recipes to boost sales during the festive season."

Alistair Malcolm added: "The full flavour profile of Teacher's, rounded, warming, with a silky texture and hints of pear, and oak, is perfect for making a really great Toddy. Its lingering smoky finish, mixed with the apple juice, adds a wonderful extra dimension to the overall flavour - it's a spectacular result and absolutely perfect for a chilly winter's day or night.

"I love Teacher's because its high percentage of malts means there is a richer, fuller-bodied flavour that shines through in this Hot Toddy, without overpowering it. Teacher's gives the drink a more robust character whilst maintaining a smooth and very satisfying finish."

Speaking about his Teacher's mince pies, Paul Tamburrini said: "The addition of Teacher's to the traditional mince pie recipe completely invigorates the flavour. The notes of toffee, oak and spices in Teacher's combine beautifully with the apple and spices in the filling."

Why not serve the Teacher's Hot Toddy this Christmas?

Ingredients:
50ml Teacher's Whisky
2 teaspoons vanilla sugar
1 pod of green cardamom
Pinch of cinnamon
2 wedges of lemon
1 wedge of orange
37.5ml pressed apple juice
Hot water

Method
Add the cardamom, cinnamon and vanilla sugar to a heat proof glass and gently press the cardamom. Half fill the glass with boiling water then pour in the apple juice and whisky. Squeeze in the lemon and orange, gently stir until the sugar has dissolved and then top up with boiling water. If preferred, strain off into a fresh glass and garnish with a cinnamon stick.

Source: Teacher's