1.
Brazil 66% -
With a waterfall of intense flavours, I find this
chocolate can definitely divide opinions. Tones of unripe banana
mingle with smoky, tobacco notes; finishing with fruity and acidic
aromas that linger on the palate. This blend of beans from the
Atlantic forests of Bahia, and the Amazon basin create a truly unique
flavour profile. With
the Brazil we decided to go a bit off piste and make a pineapple
punch to work with the tropical notes of the chocolate and showcase a
more interesting take on chocolate pairing. We acidified the
pineapple juice to bring a refreshing sharpness to the drink. The gin
we used was our Spring gin Pinga for its bright chamomile notes to pair
with the pineapple. To bring the chocolate back in to play we
sweetened the punch with a dark malt syrup.
2. Dominican
Republic 70% -
One of our most popular origins, using beans from
the Cibao valley (one of the most Northern cocoa growing areas in the
world). This chocolate is full of exotic and fruity green aromas,
which are elevated by spices, wine, and olive notes to create an
unusually tempting flavour profile. With
the Dominican we really enjoyed playing with the funky fermented
notes and wanted to create somehting that really highlighted that. We
made an Aqvavit sour with a lemon sherbet and and then finished it
with a celery seed infuzed port.
3. Ghana 85% -
An
aromatic chocolate, with a distinct cocoa and bitter flavour. Notes
of roasted nuts and coconut develop during tasting, with a lighter,
slightly floral aroma to finish. Our strongest sample in the group,
it does back pack a cocoa punch, but the lengthy conching process
ensures a clean and mellow finish, making it feel lighter than it
is. For
the Ghana we wanted to play to the classic chocolate notes and the
great coconut flavours. We made a gin and coconut flip using egg
yolks for texture and then finished it with Wiper and True
Milkshake stout to make something big that would stand up to the
chocolate.
4.
Gin and Grapefruit truffle -
On
trialling Psychopomp’s Woden gin, we wanted to find a chocolate
that wouldn’t completely overpower the subtle notes and flavours of
the botanicals. We looked to a more fruity, acidic chocolate base,
wanting to bring out the grapefruit citrus notes in the gin. One of
our favourites, from the Madirifolo plantation in Madagascar did the
job beautifully. Made from beans grown around Tamarind trees, this
chocolate has a fruity character, and a lot of fresh sour and acidic
notes. To further elevate the flavours, we created a grapefruit jelly
to add an extra citrus hint, which paired with the gin truffle
beautifully.
Where we’ve been eating
Team Pomp may be known for our love of booze, but we are also big
food fans too. Here are a few places the team have been eating recently. Danny
Urban Tandoor – I can’t believe I have only
just discovered this place, what an awesome Indian restaurant. Have
the soft shell crab it’s delicious.
Cargo Cantina – Tasty tacos, fresh and vibrant.
Great place to pop in for a snack and a Tequila.
Ceres – Really tasty brunch menu and free BYO.
We brought our own Bloody Marys, hangovers sorted. Liam
Squeezed – Burgers, fries, lemonade – need I
say more? Despite very close competition the best burgers in Bristol
in my opinion. The burgers make me go back again and again, but its
the freshly made lemonade that has turned my visits into a near
weekly event.
Farro Bakery – Not technically a ‘place’
but they do supply lots of cafes in Bristol and have stalls at a
number of markets. Maya buys their Caneles whenever she sees them –
they are quite special.
Wings Diner at Small bar – Finally fried
chicken done well. In fact its better than that, its really damn good
and in one of the best beer bars in Bristol too. Mark
Wilsons
- Finally
got around to booking a table and
it was worth the wait. No pretence, no gimmicks this wonderful place
is all about the food and little else.
Berthas
Pizza
- Their specials are worthy of
worship, the
standard menu
never
disappoints. Staff are friendly, service is quick and efficient and
my kids love it. Also there’s always a few Moor beers on offer
which is always a good thing.
Mark’s
Bread - There is very good bread available in most corners of
Bristol. Mark’s is in my corner and it is
possibly
my favourite place in the city. The bacon sarnies and poached eggs
are banging if you’re sticking around in the morning and not
rushing home to eat loads of bread. Steph
Eatchu
– I
am always in the mood for dumplings and these are always my first
choice. Order anything and everything off the menu, its all
delicious. But make sure you don’t forget the rather special soy
eggs!
Oowee
– My hangover takeaway place. Nothing quite soothes the pain like
their marmite and jack burger with waffles fries.
Sun
Tavern
( Bethnal green, London) – I was visiting friends recently and made
a stop into an old favourite of mine. Tasty beer, whiskey and cheese
– yes please. Matt
Bakers
and co – For me its the one for brunch.
Dela
– This place has
a
great open space and delicious Scandinavian food.
Hunter
and sons (Bath) – When I’m having a break from Bristol I’ll pop
in. Perfect for a snack and has an excellent beer selection.
We launched the world's first AI gin in November, a collaboration between Circumstance Distillery, Tiny Giant and Rewrite digital. Here we ask Liam and 'Ginette' (the Artificial intelligence created to design the world's first AI gin) a few questions about the process. First of all can you explain a little about ‘Artificial intelligence’ Liam: Artificial intelligence is using computers where human intelligence is normally required. The computer has the ability to acquire knowledge and apply it. AI is still in its infancy. Its not about to take over distilling spirits, let alone the world. Ginette: As a general definition, artificial intelligence (AI) refers to machines that can perform tasks that are beyond the human capabilities. These machines are able to act intelligently and autonomously. These machines have no specific skills or mental capabilities but can learn and interact with the human environment by making connections to what the human has learned. ...
Lunch at the Spiny lobster was truly delicious and we’d strongly recommend a visit next time you have a craving for seafood. We were welcomed by the lovely F.O.H staff and settled at our table in the middle of a busy Tuesday service. To say we were spoilt for choice was an under statement, but luckily for us we had David, Emma and Charlie on hand to make the tough decisions of ‘what to order’ for us. To start, always my favourite, roasted scallops with garlic butter (which tasted just as good as you are imagining), the largest fresh prawns I’ve seen in a long time served simply with olive oil and sea salt, then crisp fried cuttlefish and aioli. A whole Grey mullet and a John dory followed with polenta chips, mustard greens and the house special mashed peas (these really are a must order, so simple but the tastiest peas I’ve ever eaten); the charcoal Josper grill really does cook the fish to perfection. It was a real treat and lovely to enjoy a spiny gin and tonic in i...
51 weeks ago we opened the doors to Circumstance, to introduce the world to a little project that had been several years in the making. We had one hell of a party, over 200 people came to join us, Eatchu served up some tasty dumplings and Messrs Scott and Keegan knocked out copious amounts of gin and tonic from the makeshift pallet bar. We launched C.D.T. (Circumstance Distillery Tokens) and some lucky customers got their hands on some limited edition playing cards to mark the occasion. Once we had sorted out the hangovers and cleaned up after the party, it was time to get Circumstance fully up and running. Over the past year we have had a whole lot of firsts, fermented our first mash, distilled our first wash, filled our first casks and launched our first products. It has been a super steep learning curve and it's been a hell of a lot of fun! Time has flown by, but we have also managed to achieve a lot in 12 months. As well as releasing Barley, Cane and Mixed Grain...
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