Vodka The new spirit of Scot­land

The Herald Magazine - - ETC - Gra­ham Sut­tle is the man­ag­ing di­rec­tor of Kained Hold­ings which has nine venues, in­clud­ing The Fin­nieston and Porter & Rye in Glas­gow.

LET’S talk about porn. Not that kind of porn, of course – I mean the pictures you can post on In­sta­gram with­out your ac­count be­ing sus­pended. Our con­ver­sa­tions and so­cial me­dia plat­forms are full of in­cred­i­ble food and drink known as “food porn”. More re­cently “drink porn” has joined the ranks.

It de­scribes some­thing so good it’s a feast for the eyes. It’s the only phrase to de­scribe sip­ping a per­fectly-chilled Piqpoul de Pinet while star­ing at a plate of lightly steamed lan­goustines. Then, I thought to my­self, “How could life get any bet­ter?”

That was un­til I find my­self on a farm, be­ing ush­ered out of freez­ing winds into a barn with no lights. I am on a potato farm. But not just a potato farm. It’s the home of Ogilvy Vodka dis­tillery. It is the an­swer to ev­ery hip­ster dream yet it is any­thing but hip­ster. It is hon­est, pure and built on heart and soul. Graeme and Caro­line Jar­ron, the hus­band-and-wife team who run it, are ex­em­plars of in­no­va­tion.

They are farm­ers who dis­til a unique vodka – all from per­fect lit­tle tu­bers. The spirit it­self chal­lenges my clearly un­e­d­u­cated per­cep­tion of vodka as taste­less non­sense best served with cola and used for clean­ing win­dows. This is unc­tu­ous, creamy heaven. I sip it on ice and en­joy ev­ery sec­ond.

It rep­re­sents a bold new Scot­land, a stand-out prod­uct made from pure lo­cal in­gre­di­ents and a real Scot­tish heart.

Next time you go to your lo­cal spe­cial­ist or pop into a good bar ask for it and give it a go. Chal­lenge your per­cep­tions.

How­ever, one per­cep­tion I can’t chal­lenge is be­ing an Ir­ish man stand­ing next to a pile of pota­toes, a siz­zling steak and drink­ing chilled potato vodka. For me food and drink porn doesn’t get bet­ter than that.

WINE CHOICE Earthy, with a high level of tan­nins, Madi­rans taste best with hearty dishes. Try Plai­mont Pro­duc­teurs Re­serve des Tuguets (£6, Tesco) for value and com­plex­ity.

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