A story about bread & whisky.
In collaboration with The Balvenie, Anne Linden created the event concept "Bread & Whisky".
The event took place at the Tortue Hotel in Hamburg and consisted of a workshop and a dinner. The workshop was held by Mike Fischer (baker) and Anne. They talked about the technical and taste parallels between bread and whisky, the flavor possibilities of bread, and how bread can be used as a cocktail ingredient, garnish, and food pairing. To illustrate this, the workshop included a tasting where The Balvenie whiskies were paired with various breads, and two cocktails were served that were mixed with both The Balvenie whiskies and bread ingredients.
Dinner was another element where The Balvenie and bread were highlighted. Each course picked up on the bread theme and was paired with bread baked with The Balvenie whiskies. In addition, each course was accompanied by a selected The Balvenie whisky.
An afternoon and evening full of enjoyment and creative exchange.
Anne Linen created the event concept as well as the workshop and organized the implementation of the entire event.
Photos: Elisa Haamann, 2024