An evening with Gill Meller and the Nc’nean whisky team in our beautiful 18th century threshing barn.
We recently enjoyed a fantastic evening in our Threshing Barn, co-hosted by chef and author Gill Meller, and founder of Nc’nean Annabel Thomas. The evening began with a wander down the hill, with stunning views of the valley, to the heart of our farm. Guests were welcomed with a Nc’nean whisky cocktail and canapes to kick off the evening and were given the chance to explore the kitchen gardens before settling into the feasting tables in the Threshing Barn.
We heard all about the small independent whisky distillery from founder Annabel, and about their wonderful new whisky "By any means", created in partnership with Gill Meller.
A menu of three more delicious courses of seasonal, organic food followed, designed by Gill and the River Cottage team, before a guided whisky tasting from the Nc’nean team, served alongside pudding and petit fours!
From their organic certification, to the use of 100% recycled glass bottles, Nc'nean's commitment to sustainable practices aligns so closely to our own values and it was a pleasure to host them to help celebrate this special launch.
Named "By any means" by our friend, chef and author Gill Meller, this whisky was originally matured in an ex-Bourbon cask, before being moved in July 2023 to what was formerly a Madeira cask, then used to age British rum at the Two Drifters distillery in Devon. Gill accompanied the cask via land and sea on a rather turbulent journey from the South West of England to Nc'nean's distillery on the very west coast of Scotland, where he filled it with that ex-Bourbon cask spirit.
If you'd like a taster of the evening, you can try one of the cocktail recipes below at home:
Harvest Highball
40ml Nc’nean Organic Single Malt
10ml Ruby Port
50ml Apple Juice
50ml River Cottage Organic Verbena Lemonade Kombucha
Pour over ice into a highball, short stir and garnish with a sprig of mint.
Wild Negroni
40ml Nc’nean Botanical Spirit
20ml Campari
20ml Sweet Vermouth
Pour over ice into a rocks glass, stir and garnish with an orange wedge.
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