Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream.
Part artistry, part alchemy, Nectarosity generously brings you honeyed fruit and toasted oak notes, straight from our Blending Room.
Special American oak barrels are deployed twice. First to impart sweet spice to grain spirit, which finishes maturing in other casks. Once 'prepared', the barrels age malt whisky. We expertly blend these two characterful whiskies with selected others to dial up the fruit and toffee notes.
Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun.
Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream.
Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared.
Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge.
And that word is ‘Nectarosity’.
Recipe and Facts
Flavour profile
Zesty with honey, poached pears, nectarine and lychee, then juicy apricot and pineapple excite the
palate. Toffee, vanilla and butterscotch sauce follow, with a lasting flavour of cinnamon bun.
Recommendations
Nectarosity will bring an irresistible dynamism everywhere it goes, from classic cocktails to boilermakers. Partner with a dry pilsner to create a soft centre of fruity caramel notes.
Technical details
Bottled at 46% ABV.
Natural colour.
Not chill-filtered.
Blended Scotch Whisky.
First Released: 2024
Lead whiskymaker
James Saxon
James Saxon
01.
A PERFECT SERVE
Bursting with joyous flavours of honey, toffee and vanilla, complemented by a juicy fruitiness, our favourite way to enjoy Nectaroisty is on its own, over ice. Watch the patterns created as the syrupy whisky mixes with the ice as it slowly melts, opening up another layer of flavour.
If you have time to prepare something a little more involved, it makes a delicious whisky sour. Use a splash of apricot liqueur to bring out more of the underlying fruitiness.
Add 50ml Nectarosity to a shaker with 7.5ml apricot liqueur, 20ml honey syrup (2:1 - honey to hot water), 25ml lemon juice, one egg white (or substitute for aquafaba) and 2 dashes of Angostura bitters, shake over ice and strain into your favourite tumbler.
02.
WHISKY + PATISSERIE
For a whisky inspired by the test kitchens of the world, it would be wrong not to explore the whisky + patisserie pairing.
Choose a wonderfully buttery laminated pastry, or a beautifully ornate iced cake and pair it with Nectarosity. The underlying fruit notes, apricot, pineapple and lychee, cut through rich desserts delicately whilst maintaining a delicious sweetness, perfect for a party.
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