New Zealand distiller releases Manuka smoked whisky

Thomson Whisky’s head distiller, Mathew Thomhead-distiller_Mathew-Thomson_300son.
New Zealand whisky distiller, Thomson Whisky has released what is believed to be the world’s first single malt, Manuka Smoked whisky.
The single malt is made from barley grown in New Zealand’s South Island and kilned using New Zealand Manuka wood. The product imparts a smooth natural smokiness reminiscent of peated Scotch whisky, yet entirely unique to New Zealand with its distinct Manuka notes.
Craft brewing supplier, Gladfield Malt of Canterbury is working closely with Thomson Whisky’s head distiller, Mathew Thomson to perfect the spirit, and has designed and engineered a custom smoker to impart the best Manuka and smoke flavours into the finished malt.
“A very good measure of passion and innovation has gone into this whisky and we’re excited about the possibilities that can result from it,” says Thomson.
“As one of only a handful of commercial whisky distilleries in New Zealand, Thomson is proud to be producing an original and world first whisky in our home country.”
The distilling of the unique spirit is taking place at Thomson Whisky Distillery, based at Hallertau Brewery in North West Auckland, where the brand is laying down barrels of single malt for maturation using a traditional copper pot still.
The craft distillery was launched in April this year to support future demand for the company’s single malt whisky. The brand won Gold and Double Gold at the San Francisco World Spirits Competition 2014 for its 21 year old and 18 year old single malt bottlings.
Thomson Manuka smoked whisky will mature in ex-bourbon barrels for three to five years adding to its depth of flavour, and will be available once matured.
19 August, 2014 Aoife Boothroyd 0 comments

Did you know these honeybee facts?

Did you know these honeybee facts?

1. Is the only insect that humans raise for food and medicine.
2. Is responsible for pollinating 70 of the 100 crops that provide 90% of the world’s food.
3. Make only 1/12th of a teaspoon of honey in its lifetime. To make a pound of honey, honeybees need to visit 2,000,000 flowers. Each cell of a capped honeycomb contains the nectar from about 1,000 flowers.
4. One ounce of honey would power a bee for a flight completely around the earth
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5. Has hair on its eyes to help keep its eyeballs clean. The hair catches dirt and pollen.
6. Has an incredibly acute sense of smell that has been harnessed by scientists to detect and track down illegal drugs and explosives hidden by terrorists.
7. Is able to regulate the temperature of their hive. In cold weather, the bees huddle together and vibrate their wing muscles to generate heat. When it’s hot, they fan their wings to improve air circulation or even collect water for evaporative cooling.
8. Makes about 200 beats per second with their wings, creating their infamous buzzing sound. A worker bee in the summer lasts six to eight weeks. Wearing their wings out is the most common cause of their death.
9. Is capable of complex visual processing and learning tasks that are commonly reserved for primates. It is able to discriminate and remember remembering one human face from another, a capacity likely used for foraging, navigation and identifying flowers.
10. Waggle dances and creates airborne sounds to communicate the locations of nectar.
11. Has a highly sophisticated communication system and a phenomenal collective intelligence that has been studied and applied to many organisations trying to learn effective management and leadership styles.
12. Has a grass-seed sized brain that is able to calculate foraging distances and energy expenditure, and find out the shortest route to the targeted flowers, a complex mathematical problem that can keep computers busy for days.

Visit us at www.puremanukahoney.co.uk for more information and free shipping!

 

 

 

 

 
http://www.benefits-of-honey.com/honeybee-facts.html 30/06/14

Honey & Kiwi Raspberry Fruit Dip

all-free-download.com_89995411Quick recipe of the day!

Honey & Kiwi Raspberry Fruit Dip

Makes a great snack at lunch or lazing in the garden on a sunny afternoon.

You will need:
· 1 ripe kiwi peeled and diced
· ½ a cup of unsweetened frozen raspberries
· ½ a cup of manuka honey
· 8oz of low fat vanilla yoghurt
· fresh fruit for dipping

What to do:

In your food processor combine the kiwi, raspberries and honey until you have a puree.

Stir in the yoghurt and serve with pieces of fresh fruit such as pineapple, watermelon strawberries, honeydew melon, grapes and bananas.

 

http://www.puremanukahoney.co.uk

Some tips for using honey

Colour and flavour

Honey differs in colour and flavour depending on what type of blossoms the bees visit. The colour of honey can range anywhere from almost colourless to dark amber brown and its flavour can vary from delectably mild to rich and bold. As a general rule the lighter honey will have a milder taste and the darker honey a stronger taste, but this also varies.

Honey can come in forms such as liquid, whipped and comb. The liquid honey is extracted from the comb in the hive by centrifugal force, gravity or other such means. Whipped honey, otherwise known as creamed honey, is finely crystallised sot it remains creamy and spread able while the comb honey comes as it was made, in the comb.

How to store your honeyImage

The best way to store your honey is at room temperature in the kitchen. If you store your honey in the fridge it will accelerate the honey’s crystallisation, the natural process in which liquid in the honey becomes solid.

If your honey does crystallise either place it on a radiator for a while or place in a bowl of warm water – the crystals will dissolve and once fully dissolved shouldn’t come back.

Cooking tips
When you are substituting honey for sugar in recipes start with substituting up to half the sugar asked for in the recipe for honey. Its trial and error, but once right you should be able to substitute all the sugar for honey. When substituting honey in backed goods its good to remember:

  • -Reduce the liquid in the recipe by a ¼ of a cup for each cup of honey used.
  • -add approx ½ a teaspoon of baking soda for each cup of honey you use.
  • -and reduce the oven temperature by 25 degrees to prevent over browning.

For easy measuring of your honey coat your measuring cup / spoon with a cooking spray or very light layer of oil beforehand.