A multi-sensory journey puts whisky cocktails centre stage as part of Whisky Month

To celebrate the new found fusion of art, food and drink, food innovators, Jelly and Gin ( Aoife Behan and Carol Soutar) have teamed up with HAIG CLUB™  Single Grain Scotch Whisky to take guests on a unique culinary adventure. Create:Eat:Whisky is part of the 2015 Year of Food and Drink celebrations as well as Whisky Month, a month-long, country-wide celebration of Scotland’s national drink during May 2015.

From the 14 – 17 May, visitors can enjoy the pairing of three exclusively crafted whisky cocktails alongside small tasters to heighten the experience. “These events attract people who wouldn’t normally drink whisky as well as seasoned connoisseurs,” said Jelly and Gin’s Business Director Aoife Behan. “[It] alters people’s perceptions of something so engrained in our culture, with the ultimate goal of giving people an experience they’ll remember.”

Hosted at Edinburgh’s Gayfield Creative Spaces, the team are currently working towards transforming the venue’s series of large rooms. “By making clever use of sounds, lighting, aromas and installing a variety of unusual environmental elements, we’ll be able to transport our guests from a mountaintop to a roaring fire, with an unexpected final destination,” said Jelly and Gin’s Carol Soutar.

Create: Eat: Whisky is symbolic of the advanced collaboration of art and design with the world of food and drink. As designer Sean Rogg demonstrated with his artistic installation, The Waldorf Project, creatives are persistently striving to drive their trades into new unexpected directions. And to captivate multiple senses means to take from multiple disciplines.