Food Artists Bompas & Parr Are Doing 'Anatomical Whisky Tastings'
Sip 50-year-old whisky from a 50-year-old.
In the ultimate blend of gastronomy and performance art, dynamic duo Sam Bompas and Harry Parr are about to host the most intimate of Valentine's Day parties. The jelly-lovin' brains behind wobbling, edible houses of parliament and the lava-powered barbecue, Bompas and Parr are about to host a whisky tasting — an anatomical whisky tasting, in which guests are invited to taste 25, 30 and 50-year-old whiskies from the bodies of people born the same year the good stuff was casked up.
Poured onto the natural contours of 25, 30 and 50-year-old performers, the whiskies will naturally react to the body heat and surface saltiness of each human, bringing out different flavours within each spirit. So you'll taste a 25-year-old single malt from a 25-year-old body — a predicted contrast to a 50-year-old scotch from a 50-year-old body. After you've slurped the smoky goodness from their body, the performer will then spin tales of their life story — they've been alive as long as that whisky has, so you'll add a bit of context to the matured mouthful you just downed. And any bored hesitation you have to hearing their life story, remember, you just drank whisky from the small of their back. They earned it.
You'll have to book an airfare to enjoy Bompas & Parr's sensory experiment; the tastings are being held in collaboration with culture journal The Gourmand on February 14 at Shoreditch's Ace Hotel in London.
Via Londonist.
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