The United Kingdom is known for being a nation of high influence over the development of both whisky and tea. The two aren’t necessarily considered in the same sentence together, however, unless you are the likes of Benjamin & Blum. This London-based tea purveyor has been aiming to bring the two together as an interesting hybrid drink concept, and their latest innovation, The Master Blender’s Collection, looks to be a super fancy spin on it.
The Benjamin & Blum Master Blenders Collection, according to Luxury London, brings together premium tea and rare Scotch in a fashion which blends the two in a 50/50 ratio in a glass. It is not necessarily a new trend to see this happen – according to those behind it, as they told the publication, this practice is actually something which went on in Victorian times in a more regular fashion.
What Benjamin & Blum does normally is source high quality tea leaves from Darjeeling and New Zealand, brewing them into special teas in the UK using Scottish spring water. The teas are normally sold as standalone, rather expensive bottles designed to be added as a mixer for whiskies, cognacs and armagnacs. With the Collection though the game is stepped up in that besides the two tea bottles there’s also an included decanter of “Kinloch Anderson 25 Years Old Blended Scotch Whisky” that’s been selected to best go with the two teas.
All three bottles are presented in a special, hand made oval box with black and gold coloring reflecting Benjamin & Blum’s brand “heritage in continental Europe.” It is all rather quite the elaborate offering, of course targeted towards a more affluent crowd in the UK and Hong Kong, where it has initially been released. There was no immediate mention of price, but here’s how to enjoy them together so you can at least dream of luxury tea and whisky in the same cup:
Pour some Kinloch Anderson whisky into a favourite glass, swirl, and enjoy the aromas and flavours. Lightly chill the tea, and pour a few drops of tea into the whisky. Swirl and taste. Add more tea until the mixture is equal parts tea and whisky. For a longer drink, add an ice cube and use three parts tea to one part whisky.
Tales of the Cocktail Event Slated For Late July In New Orleans
Gavin Hastings Launches Charity Whiskies To Support Injured Rugby Players
Bladnoch Distillery Explores Whisky-Making With The Dragon Series
Jack Daniel’s Single Barrel Barrel Proof Rye Now A Permanent Offering
Emerson Whiskey Company Cuts Into Bourbon Market With New Product
Colorado Distilleries Collaborate On A Colorado Wheat Whiskey
Kilchoman Releasing Cognac, Fino Sherry Cask Matured Limited Editions
Lux Row Introduces Ezra Brooks 99 Rye, Reimagined Ezra Brooks Bourbon Cream
Highland Park Releasing New Cask Strength No.4 Scotch Whisky
Scotland’s The Cairn Distillery Takes ‘Step One’ Toward First Single Malt
Nino Kilgore-Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and...