-
Tap here to go to the Scotland homepage for the newest updates on news and sports.
They are two drinks that are synonymous with Scotland and enjoyed globally.
Nevertheless, a novel beverage aiming to merge both elements has been conceived by a collective of drink aficionados.
Germany
.
Titled Bohemian Schnapsidee, this exclusive dram is made by maturing Scotch whisky in casks saturated with Irn Bru.
The eccentric beverage, known as ‘half smoky beast, half sugar-covered hallucination,’ has almost completely sold out, leaving just 20 bottles available at a price of €75 (£63) each.
The maker behind this is VAME Malts, a group of four buddies hailing from Munich who enjoy experimenting with unconventional variations of whiskey before packaging their innovative ideas.
In their most recent adventure, they filled an empty cask with 80 cans of Irn-Bru and subsequently used the barrel to age a peated seven-year-old Scotch from Islay.
Once the flavors blended over two months, they named it Bohemian Schnapsidee – a nod to the Queen classic alongside the German term for an ingenious scheme hatched under the influence.
Max Kling – who conceived the fusion – mentioned, “It all began as an idea during a pleasant gathering on Islay accompanied by plenty of whisky.”
‘What is the flavor like? This one is quite contentious. We brought a sample to an event in Germany and several Scotsman tasted it there.’
‘They were all quite pleased about it – they found it pretty enjoyable.’
‘When you first smell it, it reminds you of sweet whiskey, however, individuals sensitive to Irn-Bru have mentioned that the taste and aftertaste are strongly influenced by it.’
‘I would argue that the oak has contributed quite substantially – the woody tones are particularly noticeable.’
When Irn-Bru deflates, it takes on a sweet-and-sour character, which I personally find incredible, though this isn’t everyone’s cup of tea.
Mr Kling, a 33-year-old insurance actuary, commented, “My introduction to Irn-Bru happened at a pub in Edinburgh, and I instantly fell for it.”
‘The unique sugary taste and synthetic flavor remind me of the bubble gum I enjoyed during my childhood.’
‘Scotland holds a special place in our hearts. We visit at least once every year. For all of us, it is one of the most breathtaking countries in the world.’
‘It’s not just about the whisky. Simply exploring places like Jura, Islay, Arran, Skye, Edinburgh, Speyside, and even the Central Belt can be truly enjoyable.’
Bohemian Schnapsidee’s observations detail it as ‘a small Scottish creature aged in a barrel previously containing a Scottish elixir – all stored in a Munich cellar’.
Irn-Bru traces its origins to the latter part of the Victorian era, with its formula – developed by the Barr family from Glasgow and Falkirk – having remained a well-kept secret over the years.
Currently produced at AG Barr’s facility near Cumbernauld, Dunbartonshire, the sales have consistently matched those of Coca-Cola in Scotland, though the business
revealed all-time high earnings last year due to increasing popularity in England.
The friends behind VAME are now planning another bottling with tweaks to the finishing process to refine the taste.
They also have more whisky experiments planned using hybrid barrels and infusions with beverages such as Buckfast, the Italian apéritif Aperol, and Spezi, which is an orange-flavored cola commonly enjoyed in Bavaria.
Max developed VAME alongside mechanical engineers Volker Kling, aged 60, and Ege Gümüş, who is 33 years old, as well as Andrew Brodie, a 35-year-old native of Australia working in insurance.
Their passion for whisky was kindled during game evenings in Munich, and five years ago they launched VAME with the aim of investing in and crafting their own barrels.
Their batch of Bohemian nonsense produced 72 bottles available for purchase in their online store.
According to industry regulations, the identity of the Islay whisky must be kept confidential.
Read more
