Colonial Common – A Taste Of The Deep South In The East End

Last week the people at Teroforma commandeered number 1 Kingsland Road in Shoreditch and transformed it into what they called a Bourbon and Whiskey Filling Station, a place both filled with whiskey specialist from little known distilleries, local street food vendors and bluegrass bands, and a place to get your fill of the aforementioned three things. But what sounds like an excuse to get 'whiskey drunk' while having a knees up to country music and getting a fill of southern cuisines, was actually an evening of education and innovation. Entering to the sounds of A Band Like Alice, a bluegrass cover band who played sounds we had heard but couldn't place within less than a hundred miles, we helped ourselves to one of several whiskey cocktails that were on offer and took comfort in the fact we had chosen to attend on a Friday and did not have to worry about the potential whiskey hangover that loomed. Colonial Common Pop Up1 If you're like me €“ a whiskey man without the requisite knowledge to be classed a whiskey snob €“ then you like aged whiskey but like it icy cold as apposed to the optimum 'neat', which I find too sharp. The compromise is, of course, you need to add ice €“ or have a glass of water on the side, but it's not always convenient to have two glasses in hand €“ which can, and indeed does, all too often dilute the drink and diminish the purpose of having a fine whiskey. So the concept of something that allows you to enjoy whiskey cold and not risk diluting it is an appealing one. And it was on show here €“ from deep in the mountains of Vermont €“ the whiskey stone. Photos of the craftsmen who slave to carve the ice-cube size blocks of soapstone adorn the walls €“ they're the kind of long, haired, bearded, country folk you would see in Dukes of Hazard supping on Moonshine. Carved with skill and love ("they're certainly not in it for the money") the stones will last a lifetime, give off no odour or taste and ensure cold but undiluted whiskey. Band But the proof of the pudding is in the eating (or something applicable to bourbon), so we hit up an exhibitor of a brand of bourbon sporting an impressive logo. FEW bourbon is from Chicago and carries a picture of the Statue of the Republic, erected for the Chicago Worlds Fair of 1869, of which I knew not of before the evening. Made in just one year the Bourbon amazingly doesn't feel like it is going to erode my gums away, and in fact is very pleasing on the pallet. How can this be so sophistication in such a short period of time? "The taste of whiskey is not about age, but climate." It does stands to reason that a climate of such disparate temperatures and conditions as Chicago, as apposed to the quite stable cold ones in Scotland or the heat of the Deep South, how something could age and change with time. I can't say for certainty whether this is entirely truth, but can say that Few's brand of bourbon from Chicago will make you think about how whiskey is made. Thematically, the presence of Jura, a very fine, single malt from the island West of Scotland, felt out of place; indeed, as would have any whiskey from outside the US. However, I'm not a man to complain about there being too much whiskey, but will raise my voice when food is not readily available when advertised. I had been looking forward to some southern fried chicken from the as-advertised, Mother Clucker, who were due to follow the likes of locals Beard to Tail, Joe's Southern Kitchen, Hank the Yank and Anna Mae's; all of which had provided hearty Southern grub throughout the week, but were sadly absent. I may or may not have drowned my sorrows and hunger in more whiskey. And I may or may not have been very happy to do so. What is certain, is London's fascination with the music, food and spirits of the deep South has never been higher. And furthermore, I shall be purchasing whiskey stones for friends and family, who appreciate their whiskey as much as I do, as stocking filers this Christmas. Stone

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Frustratingly argumentative writer, eater, reader and fanatical about film ‘n’ food and all things fundamentally flawed. I have been a member of the WhatCulture family since it was known as Obsessed with Film way back in the bygone year of 2010. I review films, festivals, launch events, award ceremonies and conduct interviews with members of the ‘biz’. Follow me @FilmnFoodFan In 2011 I launched the restaurant and food criticism section. I now review restaurants alongside film and the greatest rarity – the food ‘n’ film crossover. Let your imaginations run wild as you mull on what that might look like!