#ledaig

[whiskyblog]

Living Souls Whisky Ninety-Nine & One

Living Souls Ninety-Nine & One is a remarkable blended Scotch whisky that was the result of an unusual production error. The plan was to bottle an 18-year-old Ledaig single malt, matured in ex-bourbon and sherry casks. However, a cask of 3-year-old grain whisky was accidentally added, resulting in a ratio of 99% single malt to 1% grain whisky.

[amp-whisky]

[katacroni]

Shout-out to @raysoccultboobs that absolutely made my day with her fic: Red Velvet and Permanent Ink.

https://archiveofourown.org/works/63000655/chapters/161341945

Descriptions of the pastries in that AU were sooo amazing that it put me in three days bender, because I needed to recreate the main cake myself. I absolutely couldn't resist the temptation, I spent days researching, planning, watching french cooking yt to do this. I think I may have been obsessed with the idea. And after everything it came out so nice and delicious! I will go through details of how I made it below, and I tried to be as accurate to the reference as possible. Please let me know if you have any ideas on how to improve that.

So here it is the description from the fic and explanation how I made it:

"Beneath the thin, shining shell of crisp, ebony chocolate..."

That was alright. Basically: piping bag, tempered dark chocolate (best around 55-65% cacao), bowl and greased with butter balloon (filled with water not air!).

Aaand a lot of mess (that you won't see here)

"...lies a thick raspberry and black cherry mousse, swirled with a dark chocolate and whiskey ribbon..."

So I wasn't sure how to interpret that and I don't like mixing fruits and cream, hence I just blended 300g of frozen cherries with 50g of frozen raspberries and 15ml of maple syrup (you can do less I was just adjusting proportions) and passed it through fine strainer. I choose to interpret ribbon in that mousse not as a hard decoration, hence I mixed 50g of dark chocolate (50-70% is okay), 50g of heavy cream, 5g of butter and 20ml of Glenelgin Whisky (not too smoky, but also not too sweet) and cooked it on low till almost melted. Then I took the pan from the heat and mixed it until it melted completely. I should put it on before the mousse set, or thicken it a bit but idk it was delish

"...The mousse surrounds an intricate layered cake. The delicate, gluten free almond sponge layers..."

So I tried a couple recipes, but the best by far was this:

It is perfect to divide sponge into 3 or if you are more skilled than me even 4 pieces, it is moist, very crumbly and melting in your mouth with pronounced almond flavour. Best of all it is quite sturdy, hence you can put a lot of syrup on it. (I underdo it, you can really put a lot). Also I couldn't do smoked vanilla pastry cream (my partner didn't allowed me to risk my lease for a flat, buy a smoker or even liquid smoke for sole purpose o that cake (neurotipicals ehhh)), hence I swapped Grand Marnier with Ledaig Rioja (quite smoky whisky) mixed with Amaretto 1:2. I think you can add more Whiskey and don't fear the smokiness as the flavours are quite intense. I think I will experiment with this

"...are brushed with a whiskey and black cherry sugar syrup..."

For syrup I used maraschino cherry liquid (from those cherries in jars for cocktails) and Glenelgin again in proportion roughly 2:1. I think cherry sugar syrup would work, but may be hard to achieve strong cherry flavour at home. Maraschino cherry liquid is already concentrated, boozy and sweet.

"...Between the cake layers is a smoked vanilla pastry cream (smoked cream achieved with a small wood chip fire in a mixing bowl and some rather creative engineering help from Russell)..."

As I mentioned I couldn't do smoked vanilla pastry cream, but I also added a bit of smoky whisky in it. Also pastry creams are usually too runny to use in cakes, I slightly froze my (1h in the freezer, so it's no a stone, but slightly frosty) so it wasn't an issue, but then you need to intensify flavours, because cold tends to mellow it. If you chill the cake that way don't worry too much about adding too much booze, you won't feel it.

"... The chocolate crisp center layer, includes a pinch of flakey sea salt, a hint of crushed red chili pepper and a handful of tart dried cherries..."

Okay, so I made almond praline from one Yt video about making a tartalete, but I added to the mixture a bit of dark chocolate.

I wanted that described crunch, hence looking through some of the french pastry Yt (I don't know french) I saw this crunchy flakes:

I found another version in English this time:

And I just swapped regular flour with Gluten-free flour. It is a crunchy addition to anything really and quite easy to make, I can recommend that.

As for the chillie I added chillie flakes to mortar and grind it and just mixed it with praline paste before mixing it with feuilletine and flaky sea salt. Don't worry too much about chillie just add it bit by bit an adjust it to the taste (but remember there will be other layers, so the kick from it should be strong). I actually overdid a bit on the salt, because I didn't slowly adjust it.

The dry cherry part was tricky, as they tend to be chewy and stick to your gums. I dried them a bit more in the oven and then processed them with praline to a paste. That way they still provided flavour but weren't sticking to my teeth (then I added the chillie, sea salt and feuilletine)

"...The raspberry and black cherry gelee layers have a pungent shot of aged bourbon in them... "

Yeaaaah I messed it up a bit, so my layer got gelled before I put it in the cake... So I decided to blend it! I put it through a sieve and use it as a spread more than the gellie layer. I did around 200g of black cherries, 75g of raspberries, 25g of Maker's Mark and 3,5g of Agar. I actually think I could add more bourbon to that, but maybe I cooked it with agar slightly too long. Anyway the texture could be better but I saved it at least.

And now the finished product:

I think there is still a lot to improve, but the cake was absolutely delicious. And when chilled, the chillie added a really interesting aftertaste, that helped sweetness linger for longer, so please try at least experiment with that part. (Warm was also great, but my cake was swimming a bit in a pastry cream like that)

Again thanks to @raysoccultboobs for such an amazing fic and inspiration. By now it's probably a bit late but also I would like to wish you Happy Birthday! And to everyone else go check her work

[444namesplus]

#121

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Fapaud Fe Foidlyo Fwetfauk Fwiunhyand Fwontyai Fyaig Fyank Fyeglyen Fyen Fyuichwain Fyunk Gik Gileng Gochyet Godfuit Gwe Gwit Gyiidbon Gyo Gyonzye Gyuswa Hann Hantkuug Hedhou Heinzyi Heng Hi Hinhii Hoglyit Hojon Hok Hon Houpwe Huug Hwanla Hweinwui Hwig Hwusan Hyi Hyofag Hyukban Ichi Iidjwonfyen Iidnau Iifwud Iiklad Iikmuk Iinbyunnlei Ijyobwud Indmyo Indpyei Inkjwe Innfwu Insodzei Iryug Ithwekswut Iuhwon Iukpyiuk Ja Jemo Jen Jit Joinpwu Jougan Jwentsiit Jwiubwoi Jwiuhod Jyedat Jyedii Jyeit Jyog Jyugrwek Jyui Kannguuk Kelwei Ken Ki Kid Kug Kweudre Kwonkdyuk Kwui Kyau Kyek Kyid Kyidlyok Kyun Kyunt Lan Ledaig Leg Lenjiut Lichyuud Liid Lint Liu Lonkmyun Ludzait Lug Lwiipyi Lwinhe Lwon Lwouksai Lya Lyei Lyeknak Lyid Lyoilen Me Mibint Miugxyeug Mu Muinjwin Mweit Mwiud Mwudke Mwun Myei Myou Naikri Nanpau Nenjyaik Nuga Nun Nuungwind Nwautpou Nwendei Nwoi Nyotnei Ogbwou Ogtwakki Oidsyuut Oijoubyui Oitsii Ongfoid Onglaiddwang Ongyi Onkwoijyunn Onpin Onwekeu Onwuu Onxyukboun Opatiun Opwauttyu Otpyitchyu Ouba Ounuu Outlyidge Ozenxen Pari Podtii Poryaig Pui Pusyai Pyegdyeuk Pyikouk Raigxu Redzo Rint Rito Rot Rwuigjwiit Ryaitlwa Ryandenk Ryiddyo Ryo Ryuk Sondzog Su Suitxo Sukbak Sunglu Swin Swouruu Swuidmyon Tapu Techii Ti Tin Tonn Tuukmok Twajui Twen Twi Tya Tyanset Ufaina Ughyau Uijwi Uirye Uithain Uitmanmwu Ukma Uknyuugyo Undzeu Untdwolat Uuchont Uugbepod Uuhi Uujonswii Uumai Uunchun Uutfan Wachwi Wadkyankjwon Waggwiupouk Wahu Waibyiinchiun Waikband Wangchaik Wankkeit Wanyo Warweit Wasexu Waujyichwa Wautaug Waxyun Wegmaudpwe Wegmeujuk Weidoug Weiknyang Wejii Welwiichyiin Wepi Wetmekkwan Wetpun Wetuugmwann Wetwu Weukfou Weumai Wexui Widmaggwan Wiichau Wiichoin Winlyind Winmwik Winnhyagfwit Winzyo Witkund Wiule Wogchyuntdyunn Wohogzwi Woignoigryui Wojyunt Womwenzwid Wontlyanpyuu Wotkaigfeg Wouhyakyent Wounho Woupwaunha Wudnotlei Wudzyint Wugnweug Wugxagou Wuitchoixek Wunboi Wuudfujyo Wuukloinod Wuutlyag Xadbye Xadgout Xexui Xiudmen Xonren Xweukti Xwiida Xwiud Xwiukhwa Xwuifi Xwuned Xyahyu Xyan Xyoukauk Xyugruid Yachuugcha Yaignwag Yaimok Yaipugwin Yajakgyog Yannwaig Yaru Yechyaisot Yedkasa Yedrwigii Yedzweulo Yeggid Yeichochyai Yeizetryuu Yemyoud Yengzyinfou Yenkwik Yenttwe Yeudhuid Yezwut Yidyid Yigbo Yiilo Yilyendwa Yinryinfiig Yipyuu Yitchyot Yitnwinxuun Yitzyuidseun Yiugxikxyan Yiukpyutmen Yixyin Yizattwud Yodchuikbyuik Yofudbou Yoigiu Yoigtweuchaid Yoitbwepant Yojuubog Yongjau Yonkdonjwo Yonkxeufyaid Yorumweut Youfwaiguu Yougpwidkid Youkeig Younchwui Yugmweitlye Yuhyen Yuidniigfyaik Yuijwutkwa Yukrwedxyo Yunbot Yusauba Yuuhung Zagbwu Zahyiu Zan Zefwuk Zetat Zetfya Zinliin Ziut Zizan Zont Zorek Zupiut Zwa Zweidxyo Zwuudryau Zyajyouk Zyu

[whiskeyfellow]

Ledaig 10 Single Malt Scotch Review   Scotland’s Isle of Mull is home to the Tobermory Distillery. It produces two lines – Tobermory, an unpeated Scotch, and Ledaig, a peated single malt whisky. Today, we explore Ledaig 10, and I share my thoughts in my latest review. Cheers!   https://reviews.whiskeyfellow.net/2023/07/ledaig-10-year-single-malt-scotch.html

[scotch]

The Munros - Ledaig 20 yr

This peaty boy is a real treat from the Isle of Mull. A 20 year from 97 to 17. A nice warm peat that’s reminiscent of walking into a cabin with a wood stove - but the stove isn’t burning. Wonderful. Thanks Tobermory!

[whiskyaesthetic]

If you're passing through Eugene, OR - stop in at @thebarnlight and check out their Break Even Bottle - a one ounce pour at cost. It's an awesome opportunity to try something rare, expensive, or unique. Maybe it's all three! Today it's Ledaig 18, a sherried peat bomb scotch. It's rich, spicy, smokey, fruity, down right delicious. Thanks to Katie for lovely service! . . . #ledaig #ledaig18 #sherry #peat #isleofmull #tobermory #thebarnlight #breakevenbottle #pnw #beaversinduckcountry #aquavitae #uiscebeatha #uisgebeatha #singlemalt #scotch #whisky #whiskey #whiskyaesthetic #womenwhowhiskey @tobermorydistillery (at The Barn Light) https://www.instagram.com/p/BzER3EpH7PC/?igshid=35rxdzvaifsy

[whiskyblog]

Ledaig Whisky Sinclair Series Rioja Cask Finish

This whisky is ideal for lovers of peated whisky who are open to new flavours. The combination of smoke and fruitiness makes it an exciting experience for the senses.

Region: Islands/Mull Cask type: Ex-bourbon casks, Rioja red wine cask finish

[rolexwhisky]

On the road for #expoeast and had to go see what the local #liquor store had, alas nothing that exciting for me but always good to see what others states stock. #whiskyhunter #scotch #scotchwhisky #singlemalt . . . . . . #macallan #aberfeldy #johnniewalker #glenlivet #buchanans #ardbeg #compassbox #laphroaig #oldpulteney #ledaig #auchentoshan #oban #bowmore #balvenie #cragganmore #caolila #craigellachie #jura #glenmorangie #benriach (at Whitey's Liquors) https://www.instagram.com/p/B2P5H4wD3CA/?igshid=oqw51n7nys0y

[maltmemorandum]

Ledaig 1973 21 year old Cadenhead’s Authentic Collection.

Calm but bold smoke and sweet malty, vanilla and briny flavor with sweet pear lingering.

[whiskyadventures]

Couple o cask samples to round the night off... #Tobermory and #Ledaig #Mull #SingleMalt #Scotch #Whisky #Whiskey https://www.instagram.com/p/Bpp0y9dnPTj/?utm_source=ig_tumblr_share&igshid=trhfzfidoump

[cruisarin]

Bottlebirth: Ledaig 16 yro 57.2% peated sherry dram #mull #ledaig #isleofmull (at Tórshavn)

[scotch]

Round 20

Date: 5/23/2018

Bottles:

Signatory - Ben Nevis 25, 1991

Ledaig 19 Masala Cask Finish

Hepburn’s Choice - Caol Ila 5 yr

Shackleton Blended Malt

4 bottles! What a round. A blended Scotch even snuck its way in.

Signatory - Ben Nevis 25, 1991

A beautifully aged sherry-cask Scotch out of the highlands. Very sweet on the front, and opens up into a cornucopia of berries and stone fruits. This one may be too sweet for some, but I liked it.

Ledaig 19 Masala Cask Finish

A moderately peated offering from the Tobermory distillery on the Isle of Mull. The Masala finish on this helps round out the almost medicinal-style peat on the front. Peat likers will enjoy this.

Hepburn’s Choice - Caol Ila 5 yr

And peat likers will love this. A raw, copiously peaty offering. This is a campfire in a bottle and does not let up. High proof and refuses to fuck around.

Shackleton Blended Malt

A decidedly middle of the road scotch. This is an attempt to replicate whisky discovered amongst the bodies of a lost expedition to Antarctica at the turn of the 20th century. Old fashioned is the mood of this one. Woody. A library book. Maybe a dictionary. Fun for $40 but not really worth more than that.

[whiskyaesthetic]

We get excited about a unique cork. It's an extra piece of flare that can make a bottle that much better looking. @tobermorydistillery adds a unique detail with their home, the Isle of Mull, on their corks. . . . #ledaig #tobermory #isleofmull #singlemalt #scotch #whisky #whiskey #aquavitae #uiscebeatha #uisgebeatha #whiskyaesthetic #womenwhowhiskey p https://www.instagram.com/p/BxUsibtnKXi/?utm_source=ig_tumblr_share&igshid=1byko8cbxrmqb

[whiskyblog]

Ledaig Whisky 18 y.o.

Ledaig 18 y.o. is made from heavily peated malt, which gives it its unmistakable smoky character. After distillation, the whisky is first matured in ex-bourbon casks before being matured in Spanish oak sherry casks. This double maturation adds to its complexity and depth by combining the smoky notes with sweeter, fruity flavours and a subtle spiciness. Cask type : Oak casks, ex-sherry casks

[rolexwhisky]

Solid #scotchwhisky here @argonauthasit, wish it was #Whisky I had not seen before but hey, times have changed. I think the majority here is well priced, what’s your thoughts #whiskylovers. #scotch #singlemalt . . . . . #Dalmore #glenlivet #balvenie #springbank #redbreast #compassbox #glengoyne #jameson #tomatin #powerswhiskey #cadenhead #highlandpark #macallan #johnniewalker #ledaig #longrow #whiskyporn #singlemaltwhisky #blendedwhisky #knappoguecastle (at Denver, Colorado) https://www.instagram.com/p/BvxdPxeHLv-/?utm_source=ig_tumblr_share&igshid=1l6z15jvs7iwi