Framing Flavour
Flavour is everything, and our Master Blender Michael Henry has used every drop of his experience and ambition in crafting Noble Rebel blended malt whiskies to be ever surprising and yet always beautifully balanced. His endless pursuit of possibility shares much in common with the passion that drives the most innovative of chefs.
We’ve teamed up with three street food chefs to bring you recipes that perfectly complement and evoke the notes of Orchard Outburst, Hazelnut Harmony, and Smoke Symphony.
Introducing Flavour Rebels: In The Frame.
Antojitos
Noble Rebel asked Antojitos to create a dish which complemented Hazelnut Harmony whisky.
Sweet honeycomb, warm oak, and pear undertones may not be the staple flavours you’d expect to find in Mexican cuisine, but chef John Kelly wasn’t daunted by our challenge.
Junk Street Food
Cameron Laidlaw of Junk Street Food captures the spirit of a flavour rebel. “I put a lot of passion and love into what I do.”
He has done just that in meeting our challenge of creating a dish that echoes the rich smoke, dark berry, and warming chilli notes of our Smoke Symphony blended malt. “It’s everything that I would look for in a whisky. It’s perfect.”
Bundits
We challenged chef Maciej Szymik from Bundits UK to create a bao bun dish that evokes and complements the salty ocean, zingy lemon, and crisp ripe apple notes of Orchard Outburst. He rose to the task like a true flavour rebel.
We couldn’t have hoped for a more perfect combination than Noble Rebel and fresh Scottish lobster.
“It doesn’t get better than this.”