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Mushroom & Rye Whisky
Umami and caramel combine to create a rich flavour with a smooth finish.
70G MORELS MUSHROOMS
700ML WOODFORD RYE
- Cut the mushrooms in small pieces before baking them on the oven for about 30 minutes at 160°C to dry them out.
- Place the mushrooms in a vacuum sealed bag alongside the rye whisky.
- Cook sous-vide for 45 minutes at 52°C.
- Use the coffee filter to strain the liquid.
- Bottle and label.