The Scotch Malt Whisky Society’s Bar Will Serve Sweet, Peated Treats
Laura McQuarrie — August 5, 2017 — Lifestyle
References: smws & barmagazine
The Scotch Malt Whisky Society will soon be opening the Kaleidoscope Whisky Bar in London, which will offer Members Tastings, private party hosting and an innovative whisky ice cream menu.
In total, 12 ice cream flavors will be available at Kaleidoscope, modeled after the society's flavor-based approach to whisky. As such, the menu explores unique whiskey profiles like Sweet, Fruity and Mellow, Spicy & Sweet, Heavily Peated and Young & Spritely.
In accordance with these themes, Kaleidoscope Whisky Bar will be serving ice cream flavors like Green Goddess, Smoky Lavender Kiss and Salty Sea Dog. Flavors like Maple Bacon Crunch blend a sweet syrup with the savory, smoky flavors of bacon, plus whisky, while the Chilli Devil explores a spicy-sweet flavor pairing that boasts a bold, fiery kick.
In total, 12 ice cream flavors will be available at Kaleidoscope, modeled after the society's flavor-based approach to whisky. As such, the menu explores unique whiskey profiles like Sweet, Fruity and Mellow, Spicy & Sweet, Heavily Peated and Young & Spritely.
In accordance with these themes, Kaleidoscope Whisky Bar will be serving ice cream flavors like Green Goddess, Smoky Lavender Kiss and Salty Sea Dog. Flavors like Maple Bacon Crunch blend a sweet syrup with the savory, smoky flavors of bacon, plus whisky, while the Chilli Devil explores a spicy-sweet flavor pairing that boasts a bold, fiery kick.
Trend Themes
1. Flavored Whisky Ice Creams - Opportunity for innovation in creating unique and unexpected flavor combinations in the ice cream industry.
2. Whisky Flavor-based Approach - Potential for applying a flavor-based approach to other food and beverage industries to create new and exciting taste experiences.
3. Innovative Whisky Menus - Opportunity to develop innovative and creative whisky menus in bars and restaurants to attract new customers.
Industry Implications
1. Ice Cream - Disruptive innovation opportunities in creating unique and unexpected flavor combinations in the ice cream industry.
2. Food and Beverage - Potential for applying a flavor-based approach to other food and beverage industries to create new and exciting taste experiences.
3. Bar and Restaurant - Opportunity to develop innovative and creative whisky menus in bars and restaurants to attract new customers.
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