Whiskey or Pastry? Why not both!? South Australian whiskey brand, 78 Degrees, and artisanal chocolate shop, The Sugar Man, are teaming up to create a whiskey like no other.
A night of whiskey and desserts, hosted by Hains & Co, will be kicking off in July to celebrate and sample the very special spirit release.
Due to covid-related challenges and a multitude of lockdowns, 89kg of pastries from a local bakery were destined for the skip. The teams behind 78 degrees and The Sugar Man salvaged these scrumptious pastries and found a new purpose for them – whiskey.
Croissants, fruit danishes & pain au chocolate, married with local unmalted barley and 10 speciality malts, have been fermenting, distilling, and ageing in red wine and bourbon barrels, just as a regular whiskey.
Now complete, the whiskey now tastes like sweet pastries, whilst still holding true to the character of a whiskey.
Drinks guru Stuart ‘Chewy’ Morrow will host the event, featuring four spirits to be paired with a Sugar Man confectionary and desserts.
78 Degrees recently received eight medals overall at the prestigious San Francisco World Spirits Competition (SFWSC), as well as a Double Gold medal for its Sunset Gin.
The Sugar Man opened its first brick-and-mortar store in late February. Owned and operated by chocolatier Alex Crawford, Sugar Man desserts are crafted using smooth French chocolate, coupled with South Australian products.
Where: Hains & Co, 23 Gilbert Place, Adelaide, SA 5000
When: Sat., 9 July 2022, 2:00 pm – 4:00 pm
Cost: $78.00 per person
To find out more about this event or book tickets, click here.
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