Interesting Experiment Reveals That Cucumbers Are Highly Sensitive To Sound, Scent And Touch

Hendrick’s Gin has conducted a somewhat unorthodox, but genuinely scientific experiment with cucumber scientist Graham Brown of the University of Sydney to quantify the true sensitivity of cucumbers. The results from the study are astonishing. Exhibiting traits usually associated with sentient beings, cucumbers show undeniably impressive abilities for reacting to outside stimuli, and grow larger and juicier as a result of unconventional caring methods, indicating they are acutely aware of their surroundings.

Hendrick’s Gin is now inviting budding botanists to join in a global experiment to cultivate the most flavoursome cucumber, taking inspiration from the avant-garde caring techniques used by Graham, in time for World Cucumber Day on June 14.

Music appreciation

As they grew from blind seedling to majestic maturity, three groups of cucumbers were exposed to a particular genre of music: classical, jazz or rock, using a CD boombox at maximum volume. A fourth group sat in uncomfortable silence.

The cucumbers that listened to rock produced measurably larger, better-tasting fruits, cylindrical in shape, with no curving and smooth dark green skin. In stark contrast the jazz plants showed disdain for their music by producing malformed fruits with curved and pointed edges. The plants exposed to classical melodies displayed a tangible fondness for it, growing healthy and shiny skinned after listening to Beethoven and Bach.

Favoured perfumes

Not only do cucumbers love music, but they also show preferences for certain scents, despite having no conventional sensory receptors associated with smell (AKA a nose). Growing specimens were divided into three groups, one spritzed with dill, another with sage and the final group was left scent free.

After snacking upon the subjects, it was observed that those spritzed with dill were the tastiest, while sage made them bitter, perhaps indicating that cucumbers derive some type of satisfaction from pickling.

Cucumber swaddling

The final test saw subjects bundled into tiny sleeping bags for added protection and comfort, resulting in their skin growing softer and lighter, and their flesh sweeter compared to those left naked and exposed.

Graham explains: “It would appear that by protecting the growing skin from the drying atmosphere and light, the fruits are tender and sweeter.”

Furthermore, the humble green fruits use a developed sense of touch to help them grow, using their tendrils to feel and reach for surfaces to hold onto for support, particularly at night. It seems they are aware of their surroundings and can sense objects nearby.

You can now put Graham’s findings to the test, and probe their own imaginative hypotheses by singing to the fruits as they grow or reading the young seedlings classical literature at night time. By cultivating and pampering your own cucumbers, you will participate in celebrating World Cucumber Day (an annual celebration inviting people to embrace the unusual in honour of the remarkable and virtuous green fruit)!

Duncan McRae, Hendrick’s Gin Global Ambassador, says: “We have always held the cucumber in the highest regard – our gin is infused with cucumber and rose, after all. So we are delighted to invite individuals, who share our dark passion for the green fruit, to join our voyage of discovery. We bid people everywhere to uncover the true extent of its sensitivity, by growing or adopting one themselves and devising their own experimentations to satisfy their own natural curiosity.

“We hope all our gardeners form extraordinary bonds with their cucumber as they tend to it in the most imaginative of fashions, and that they are sure to take notes on the cucumber’s responses. To assure scientific objectivity, we’ll be inviting everyone to taste their results by way of a special Hendrick’s & tonic on World Cucumber Day.”

For those with limited time, help is quite literally at hand via the Hendrick’s Cucumber Adoption Service. This novel technology evokes memories of the 90s Japanese digital pets, but with a refreshing horticulturalist twist. Over three months, green-fingered adopters will be able to plant, nurture and harvest a cucumber via Facebook. Throughout the nurturing period, the Hendrick’s Cucumber Adoption Service will send photos and videos of the plants to their proud owners and impart stimulating cucumber wisdom and trivia to enthrall and entertain.

To be part of the World Cucumber Day experiment and grow or adopt a cucumber visit www.WorldCucumberDayExperiment.com  

Highland Park Delves Into its Dark Origins for Major New Release

After months of waiting, South Africa got its chance to sample Highland Park’s newest release, Dark Origins, when it launched at the Sanlam Handmade Contemporary (FoodWineDesign) Fair at Hyde Park Corner on November 6. Attendees will have to opportunity to purchase the whisky at the Highland Park stand until the conclusion of the Fair on November 9.  

Highland Park’s new core expression is inspired by the cunning spirit and courageous personality of its founder, Magnus Eunson. Dark Origins is a stunning, non-chill filtered single malt with an ABV of 46.8% that uses twice as many first fill sherry casks than in the classic Highland Park 12 year old. This results in a naturally darker, richer flavour with sherried spice, a chocolate twist and the signature sweet smoke fans of the Orcadian elixir have come to know and love.

Mac Mabidilala, Edrington Group Brand Manager at RGBC, says, “This new expression is an exciting addition to the Highland Park core range. While it has its own distinct personality, it fits in beautifully with the rest of the range, upholding the commitment to quality and taste that whisky enthusiasts have come to expect from Highland Park.”

South Africa’s allocation of this exclusive bottling has just arrived in the country and will be available at selected outlets in limited numbers. Those attending the fair will be in the fortunate position to taste a very limited amount of samples and purchase bottles at the Highland Park stand, where there will also be a few visual and sensory experience surprises.

“This is a release that many whisky lovers including myself has waited in anticipation for some time,” says Candice Baker, brand ambassador at The Edrington Group. “The floral peaty nature of the spirit, combined with the fruit and spice contribution of the sherry casks, is sure to be very popular.

Dark Origins is also unique as the first spirit in the core range that does not carry an age statement, freeing up the whisky maker to focus on taste alone. Highland Park has released a number of no-statement whiskies in global travel retail and the enthusiastic reception of these expressions provided proof that the market was ready for Dark Origins.

Highland Park is one of the few distilleries not using distiller’s caramel, which means that Dark Origins takes its natural colour from the interaction between spirit and cask. Highland Park prides itself that its casks consistently rate amongst the best in the industry. The use of twice the number of first-fill sherry-infused casks imbues the whisky with a naturally darker colour, supporting the Dark Origins theme and indicating the rich taste drinkers can expect from the spirit.

The Dark Origins name of the whisky was inspired by Magnus Eunson, who established a secret bunker in the hills of High Park in Orkney. He became a famed dark distiller back in the late 1700s, creating whisky for the people of Orkney to offer relief from the villainy of the tax collector. By day he worked tirelessly in his church providing spiritual guidance to the people of Orkney, but in the dead of night, he hand crafted what was to ultimately become the best spirit in the world, warming hearts and uniting all who tasted it.

Gerry Tosh, global marketing manager, says: “Cask management is so very crucial to our work at Highland Park. We have strived to raise the bar, working tirelessly in sourcing the right wood and then working and finessing the balances to ensure we create a single malt that is rich, warm and enticing in flavour. Dark Origins sits in the heart of our core range, complimenting the others perfectly – distinct in itself, but always and forever a classic Highland Park.”

For more information follow Highland Park at:

Website:           www.highlandpark.co.uk

Facebook:        https://www.facebook.com/HighlandParkWhisky

Twitter:              @HighlandPark

Instagram:         @highlandparkofficial

Don’t forget: You have to opportunity to purchase the Dark Origins whisky at the Highland Park stand until the conclusion of the Sanlam Handmade Contemporary (FoodWineDesign) Fair on November 9. Also, Let us know what you think of the whisky. We LOVE it! 

The Macallan Single Malt Scotch Whisky x El Celler de Can Roca = A Boundary-shifting Taste Experience

Having already moved the boundaries of exclusive luxury whisky pairings with its Masters of Photography initiative, The Macallan is once again responsible for a paradigm shift with its Masters of Taste collaboration with El Celler de Can Roca in Girona, Spain.

The result of this collaboration is a dinner that features 14 courses of the most exquisite meals ever created by the restaurant, paired with 14 of The Macallan’s rarest and oldest whiskies. Spaces for the dinner on 15 March 2015 are on sale to food fanatics around the world (including South Africa) who want to experience the limits of culinary luxury. Tickets cost approximately R 105 000.00 per person.

Those South Africans not able to attend the international installment of this collaboration should not despair. The Macallan is currently in talks with some of the most exciting and exclusive local chefs and restaurants to create a South African Masters of Taste. As with the international event, foods and whiskies that are not available to the public will be on the menu. Details about this exciting venture will be released towards the end of the year.

The 14 whiskies served will consist of 10 unreleased single cask malts that are not available to the general public, as well as the No 6, the record-breaking M, The Macallan 62-year-old in Lalique crystal and a 67-year-old whisky, the oldest single malt ever presented by The Macallan distillery. Each guest will receive a 50ml miniature of one of these 14 whiskies served. A one-off bottle of one of the unreleased single cask malts will be auctioned off for charity to benefit charity: water at each of the dinners.

The menu, which will never again be replicated, not at El Celler de Can Roca or anywhere else in the world, is inspired by the flavour profiles of the 14 whiskies that accompany each of the 14 courses. The dinners are open to a very limited number people globally. With a key focus on charitable giving, the net proceeds from the dinner, together with a further contribution from The Macallan will go to charity.

“The Ultimate Dinner with The Macallan and Roca” will involve the most exquisite combination of gastronomy and whisky making, from exclusively designed dishes, inspired by the flavour and character of The Macallan, to an outstanding range of The Macallan whiskies.

El Celler de Can Roca was recently voted the best restaurant in the world by Restaurant magazine in their annual list that combines the opinions and experiences of over 900 international restaurant and industry experts. Much like the staff at The Macallan, the three Roca brothers, Joan, Josep and Jordi, have different skills sets, but a single vision of crafting peerless taste sensations of the highest quality.

The Macallan also holds global distinction after breaking its own Guinness World Record when a six-litre Lalique crystal decanter of The Macallan M sold for US$628 000 on auction in Hong Kong earlier this year.

Much like The Macallan, El Celler de Can Roca is at once steeped in history and culture, while also embracing the most modern techniques and forging a path for others to follow. Together, these partners share the core values of craft, mastery, skill and innovation. While the bringing together of whisky and food is not a new concept, a project of the scale and ambition that these two icons of their industries have created has not been seen before. The collaboration is not about simply improving on whisky and food pairings, but to challenge existing notions and taking the concept to new and exciting levels.

For The Macallan, The Masters of Taste is a spiritual return to its roots, as the distillery is remarkable for its exclusive use of Spanish sherry-seasoned oak barrels. The Macallan spirit’s journey therefore starts in the oak forests of northern Spain. Likewise, El Celler de Can Roca’s brothers have been heavily influenced by their Spanish heritage. Their food champions a dialogue between the countryside and science, which has earned the restaurant three Michelin stars since 2009.

Unlike the Masters of Photography series, which features a different world-renowned photographer every year, the Masters of Taste partnership with the Roca brothers is designed to last for many years.

Guests will be able to visit the kitchen, cellar and other parts of the restaurant to get a better appreciation of the space that the Roca brothers have created to inspire their peerless cuisine.

Bookings for the dinner on 22 March 2105 can be made by emailing themacallan@rocadinners.com or by calling +34 93 222 49 95.

This should be quite an experience!

The Ultimate in Luxury - The Macallan at MBFWCT

The world’s most prized whisky, The Macallan, provided a rare opportunity to those who appreciate luxury and exclusivity to view a bottle of 62-year-old whisky in bespoke Lalique crystal in the Mercedez Benz tent for the duration of the Cape Town Fashion Week (24 – 26 July 2014).

 

The Macallan, which broke its own Guinness World Record at the start of the year when one of its bottles sold for US$628 000 on auction, creates its whiskies based on six pillars, their curiously small stills, the finest cut of the distillation run, exceptional oak casks, natural colour, peerless spirit and its spiritual home.

 

In its collection of the oldest whiskies ever produced as a range, Macallan is representing these six pillars in the form of six whiskies, each housed in a unique decanter design, created by the legendary French crystal house Lalique. The whisky that was on display is the fifth and latest release in this series, with the decanter crafted to represent the spiritual home pillar. This spiritual home refers to the Easter Elchies manor house that has stood on the estate where the Macallan is made since 1700, and also adorns its label. It is the only manor house of its kind to be part of a distillery estate in Scotland.

 

The Macallan Lalique V: The Spiritual Home is the second-oldest whisky ever released by The Macallan. Few distilleries in the world have the stocks to match The Macallan for its ability to release whiskies of such extreme age and quality. Only 400 of these unique whiskies were produced and carefully poured inside the decanters. It retails upwards of R250 000.

 

“This is the ultimate luxury spirit for the select few who are lucky enough to experience it,” says Nicol Gongota, Brand Ambassador: Macallan. “This is a whisky that is crafted for the VVIP, the person who does not only values the nuances that enrich a whisky that spends in excess of half a century in a sherry barrel, but who also appreciates the fine craftsmanship to create a decanter of exquisite beauty. These elements combine to redefine the concept of extreme luxury.

 

“We are therefore proud to display this whisky at an event and location that are synonymous with luxury brands.”

 

The rich dark colour of the whisky serves as a hint to the experience of sampling this unique spirit. The nose brims with treacle, raisins, blood orange, cinnamon, ginger and chocolate. This translates to a rich and viscuous palate filled with figs, oak, ginger and cigar leaf that lingers on the tongue.

 

The addition of the 62-year-old means that the visual display of The Macallan’s six pillars is almost complete. The whiskies in the range have been released periodically since 2005. Previously, the 50-year-old (exceptional oak casks), 55-year-old (natural colour), 57-year-old (the finest cut) and 60-year-old (the curiously small stills) were all released in their own unique Lalique decanters. As the collection has grown, each release has become more desired and anticipated.

 

“The six pillars of The Macallan tie in well with the tree-pillar tie-in between Lalique, the Cape Town Fashion Week and ourselves,” says Mac Mabidilala, Brand Manager: Macallan. “This is the first time that this decanter will be on display in South Africa and we believe it is the perfect platform to exhibit a creation of such class, luxury and exclusivity.”

 

The Macallan Lalique V: The Spiritual Home was originally filled to American oak sherry-seasoned casks in November 1950.

 

Inspired by the artistic genius of Rene Lalique’s legacy and Easter Elchies House, Lalique’s Marc Larminaux interpreted the harled surface applied to the sandstone walls of Easter Elchies House by creating a textured frosted surface on three sides of the decanter, an effect created through the use of a digital stamp of the actual wall. One of the frosted sides features the bold initials, of the builder, Captain John E. Grant, replicating the initials which are incorporated in the original date stone, which can be seen high up on the western elevation of Easter Elchies House.

 

4TH STREET WINES – Presenting The Party Perfect Single Serve!

In a dazzling display of innovation, 4^th STREET has announced the launch of a lightly sparkled wine in a sophisticated 300ml bottle. The first of its kind in South Africa, the 100% pure natural wine invites consumers to enjoy an array of new wine drinking occasions made possible by single serve convenience. 

Unashamedly uncomplicated, easy drinking and flirtatious, 4^th STREET is a wine inspired by the bright lights of big city living and drunk by vibrant socialites with their finger on the pulse of what is hip and happening. Noting an increased consumer demand for low alcohol drinks and on-the-go accessibility, 4^th STREET made the decision to explore the single serve wine category and launch a new product offering.  

The sleek and stylish 300ml bottle, boasting the iconic 4^th STREET skyline, invites wine drinkers to explore new and exciting drinking occasions - from glittering dance floors to festive weekend picnics. Gear up for a girl’s night out, refresh at an outdoor party or wind up at a rooftop fiesta with the must-have party accessory from 4^th STREET. 

• 4^th STREET wines are made with grapes sourced from carefully selected vineyards across the Western Cape.
• 4th STREET Lightly Sparkled Rose:  Deep coral pink colour and packed with delicious sweet berry flavor.
• 4^th STREET Lightly Sparkled White: Youthful and fragrantly refreshing with hints of vibrant tropical fruit salad.
• 4^th STREET Lightly Sparkled Red: Fruity and soft with smooth sweet cherry and ripe berry aromas.

Purchase 6 x 300ml packs for a retail price of R63.00 each available from leading retail stores and supermarkets.

For more information visit:  http://www.4thstreet.co.za

Also like 4^th STREET wine on Facebook https://www.facebook.com/4thStreetWines and follow them on Twitter @4thStreetWine

P.S. Swag Craze recommends the wine especially on a fashionable night out in the city!