UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
The founder of Storywood, Michael Ballantyne, was born in Scotland and raised in Texas, but returned to Scotland to work in the gas and oil industry when he was older. However, this was not a fulfilling occupation for him and would increasingly go visit his mum who lived in Mexico, dreaming of opening a whisky bar. During his research for his project, he met maestro tequilero Luis Trejo, distilling at La Cofradia distillery in Jalisco. Together they discovered the similarities between Tequila and whisky production and pooled Luis' talent of agave distillation with Michaels knowledge of ageing in oak. Normally only bourbon barrels are used for ageing agave spirits rather than the variety of oak used to age whisky - hence the idea of ageing in Scotch whisky barrels was born. The hand-selected single malt barrels are from the Speyside region.
Drinking suggestions are: neat, on ice, or in an Old Fashioned
Aroma: toasty oak and toffee
Palate: toasted oak, roasted nuts and treacle toffee, rich mouthfeel and lingering finish
Good for: sipping and dreaming of Mexico when you are in Scotland, vice-versa Scotland when you are in Mexico
Interesting fact: read above!
Region: Los Valles, Jalisco
Age of agave when harvested:
Water Source: deep well
Oven type: stone brick ovens
Extraction method: screw mill
Still type: stainless steel with copper coil
Ageing: 14 months in medium charred, single malt barrels from Dufftown, Scotland
Please note, due to current restrictions, this product cannot be shipped to the following countries:
This beautiful syrup is on offer so we can run out our handwritten label and switch over to our new printed label. The size will also change, going up to 225ml like the Flor de Jamaica syrup. Grab a small milk bottle style while you can!Cinnamon sticks and oranges are classic sweet flavourings in Mexico. Mexicans use 'real' cinnamon sticks to provide soft, earthy, woody and perfumed flavours to their sweet treats, coffee and many savoury dishes too. We source the best (and most expensive) cinnamon sticks from Sri Lanka to flavour this syrup. The cinnamon sticks and spices are steeped in light muscovado sugar syrup for a day then crushed and allowed to steep some more before being strained out and a tiny bit of pure orange oil is added. Traditionally used to sweeten Mexican coffee for a 'cafe de la olla' flavour, but it does so much more! Pour into - hot coffee- iced coffee with evaporated milk- tea lattes- Mexican Espresso MartiniPour on to- buñuelos - coffee ice cream! vanilla and chocolate is nice too- autumnal fruit salad of apples, pears and oranges- hot cakes- muesli with yoghurt and apples- roasted bananas with creamOr use to- steeped dried fruit like prunes for a panna cotta topping- mix with evaporated milk as a 'soak' for sponge cakes- glaze parsnips at the end of their cooking time
Espresso by the Mexican Coffee People Co. Strength 5/5. Offers a wonderfully rounded, full bodied and remarkably soft/sweet espresso.Maeggie Rodriguez and her son Jorge Gallardo produce 100% Arabica beans from the slopes of the active Tocana volcano which is situated on the southern border of Chiapas, neighbouring Guatemala. Finca Muxbal, sits at an altitude between 1400-1600m and was founded by Maeggie’s father Don Enrique in 1959. Muxbal translates from the local Mame dialect to “in the clouds”. The family has always followed an ethos of respecting the natural environment and the families that work with them to produce their specialty grade coffee which is confirmed by the Rainforest Alliance certification they hold.