Redcurrant and Galileo

20946642_sThere are events and opportunities that demand attention in the moment they occur. One of those is processing and preserving fresh garden produce. It doesn’t matter whether there are a multitude of other worthy distractions, the fruit won’t wait.

So in spite of our current heat wave, I’ve been at the stove, processing the bounty of redcurrant we’ve had this year. Masses of the fat red berries, all from a single bush.

Redcurrant chutney with rosemary. Redcurrant jam with peaches from the neighbor’s place. Redcurrant sorbet, which is a tart complement to the prosecco sorbet we made last week.

Another opportunity which required immediate action was the discovery of a small supply of Ardbeg’s limited edition Galileo whisky at a Geneva wine shop. All the more shocking, it was reasonably priced, well under the online offers I’ve seen. Since that almost never happens in Geneva, I took it as a sign that I shouldn’t hesitate.

The Galileo bottling, which won the title of World’s Best Single Malt at the 2013 World Whiskies Awards, must be the only whisky created in honor of a whisky experiment on the International Space Station. More on that here.

My personal impression of the Galileo is of a complex set of aromas and tastes that were so wintry, it cooled me off in this

Ardberg Galileo

Ardberg Galileo

swelter of a summer. A peaty, maritime nose with a hint of fruity sweetness; a smoked fish taste, a sharp palate opener that made me feel I’d just bitten off a corner of the Atlantic Ocean, then brown sugar, spice, turpentine, and a round sherry sweetness from those Marsala casks in which the whisky was kept for part of its ageing. An abrupt and clean finish, a window opened wide and then crisply shut.

All I can say is, I’m so glad I seized the moment.

Now, back to those canning jars…