As if the Andalucian tendency to deep-fry everything wasn't sufficient welcome for visiting Scots, they've started making single malt whisky in Padul. That's just off the motorway between Granada and Motril, a stone's throw from the Alpujarra. I understand the malt, called Embrujo (which means "spell"), is made with carefully selected barley and the delicious spring water of the Sierra Nevada, which is a pretty good start. It's then matured - of course - in sherry casks, like many of our own classic malts, such as The Macallan. Embrujo launched with 40,000 bottles in June this year. I know this only from Pablo Amate's food blog here as I haven't yet had the chance to try it - I'll be looking for it at Christmas. For a less sophisticated Caledonian-Iberian synthesis, can I recommend the Possil equivalent of a tinto de verano? Mix equal quantities of Buckfast and Irn Bru. Drink quickly. Fight.
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As if the Andalucian tendency to deep-fry everything wasn't sufficient welcome for visiting Scots, they've started making single malt whisky in Padul. That's just off the motorway between Granada and Motril, a stone's throw from the Alpujarra. I understand the malt, called Embrujo (which means "spell"), is made with carefully selected barley and the delicious spring water of the Sierra Nevada, which is a pretty good start. It's then matured - of course - in sherry casks, like many of our own classic malts, such as The Macallan. Embrujo launched with 40,000 bottles in June this year. I know this only from Pablo Amate's food blog here as I haven't yet had the chance to try it - I'll be looking for it at Christmas. For a less sophisticated Caledonian-Iberian synthesis, can I recommend the Possil equivalent of a tinto de verano? Mix equal quantities of Buckfast and Irn Bru. Drink quickly. Fight.
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