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To get to the soul of whisky, you have to taste the environment it was born from.

 

Start with the earthy sweetness of barley, the mother grain of all single malts.

Taste the wild foods that share the same peaty landscape.

Savor the taste of salt and sea that carries through on shellfish and seaweed.

From the Borders to the Highlands, Scotland has some of the wildest and most sparsely populated land in all of Europe.

It boasts dramatic snow-capped mountains and ancient forests.

The wind from the sea is cold, bracing, and salts everything.

And the natural, edible resources — from water to forest, and from farm to field — are stunning.

 

Scotland Distilled: a culinary journey to the soul of whisky will take you there.

It's a cookbook in progress by Alisha Lumea and Polly Legendre, and this web site documents our journey as we make discoveries, trial recipes, and get closer to the soul of whisky through the culinary landscape we've fallen in love with.