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Thomson Whisky - #2 Local Folk and Smoke Single Cask Whisky

$175.00
Sale price

Regular price $175.00

The second Limited Edition Single Cask Single Malt Folk & Smoke released in April 2021.

Local Folk & Smoke is made from 100% NZ grown malted barley, smoked using native Manuka wood, double distilled using our hand-beaten copper pot stills, and matured in an ex-Pinot Noir NZ red wine cask. This is the 2nd cask released under this name.  There are only 168 bottles available. Our message with this bottling is “support local”.

 In choosing to buy this unique whisky customers are supporting an ecosystem of NZ businesses:


The farmers who grew the malted barley
The maltsters who processed and smoked it
The craft brewers who brewed the wash
The bottlers who handled the liquid with care
The designer who expressed the concept
The label and packaging makers
The shop who got behind it

And us, the Thomson Whisky Distillery, who distilled it, matured it, and brought it to life. This whisky is a celebration of Local Folk.

Your support touches all of us.
Tasting Notes: 

Soft caramelised fruit, prunes, and coastal salt notes. A wave of stewed fruit reduction, building to a mild smoke and savoury mid palate. An oily and slightly smoky finish.

--------THE PRODUCER--------

Thomson Whisky

Thomson love what they do; making craft whisky for the modern enthusiast. After a few years mucking about on a home still and learning as much as we could about whisky  they began the Thomson Whisky project as Independent Bottlers. They got hold of a few barrels of aged single malt from Willowbank Distillery, Dunedin, carefully selected to their personal tastes, to launch under the Thomson name. They started telling people about their whisky, sharing a drink with friends, then bartenders, and shops and people travelling overseas and their project started firing. A few years down the road and things have changed a lot. They are now distilling themselves like mad out in West Auckland.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

The second Limited Edition Single Cask Single Malt Folk & Smoke released in April 2021.

Local Folk & Smoke is made from 100% NZ grown malted barley, smoked using native Manuka wood, double distilled using our hand-beaten copper pot stills, and matured in an ex-Pinot Noir NZ red wine cask. This is the 2nd cask released under this name.  There are only 168 bottles available. Our message with this bottling is “support local”.

 In choosing to buy this unique whisky customers are supporting an ecosystem of NZ businesses:


The farmers who grew the malted barley
The maltsters who processed and smoked it
The craft brewers who brewed the wash
The bottlers who handled the liquid with care
The designer who expressed the concept
The label and packaging makers
The shop who got behind it

And us, the Thomson Whisky Distillery, who distilled it, matured it, and brought it to life. This whisky is a celebration of Local Folk.

Your support touches all of us.
Tasting Notes: 

Soft caramelised fruit, prunes, and coastal salt notes. A wave of stewed fruit reduction, building to a mild smoke and savoury mid palate. An oily and slightly smoky finish.

--------THE PRODUCER--------

Thomson Whisky

Thomson love what they do; making craft whisky for the modern enthusiast. After a few years mucking about on a home still and learning as much as we could about whisky  they began the Thomson Whisky project as Independent Bottlers. They got hold of a few barrels of aged single malt from Willowbank Distillery, Dunedin, carefully selected to their personal tastes, to launch under the Thomson name. They started telling people about their whisky, sharing a drink with friends, then bartenders, and shops and people travelling overseas and their project started firing. A few years down the road and things have changed a lot. They are now distilling themselves like mad out in West Auckland.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.