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By Citizen Reporter


Recipe: Mortlach whisky and toasted marshmallows

The marshmallows perfectly balance the whisky's sweetness and mimic its charred notes.

The first South African single malt in the Private Barrel Co. range comes from the House of James Sedgwick Distillery.

Expect dry almond nuttiness opening up to floral and fruity notes, with a warm and spicy finish.


4 white marshmallows
4 mini skewers


1. Place each marshmallow onto a skewer and toast gently over coals or a gas flame until golden brown and caramelised.

2. Serve immediately with whisky.

Tip: Drizzle melted chocolate over the toasted marshmallow and dust with crushed Tennis biscuits for a bite-sized take on s’mores.

Recipe supplied by Checkers

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