Brandt & Levie launch a whisky sausage
This news makes us incredibly happy: Brandt & Levie have teamed up with Scottish whisky brand Laphroaig. This time, the guys have incorporated the single malt ‘Quarter Cask’ into a sausage, so you can enjoy a double whisky in a completely responsible way: one in your glass and one on your shelf.
Smokey sausage
Today, Brandt & Levie are launching their latest collaboration: a dry sausage for which they have joined forces with Scottish whisky brand Laphroaig. A favourite of the Brandt & Levie team, partly thanks to its peated style. Brandt & Levie use Laphroaig ‘Quarter Cask’ in the sausage; a peated single malt that matures in two different casks. This results in a distinctive whisky that gives the sausage a characteristic iodine, peaty and smoky aroma. Laphroaig has been distilling whisky on the Scottish island of Islay since 1815. All their whiskies have a recognisable peated character, created by drying the barley over peat-fired fires. That barley forms the basis of Laphroaig’s whiskies.
Playing together
Brandt & Levie regularly join forces with people or brands that inspire them. Together, they unleash their creativity in the Brandt & Levie kitchen, resulting in exceptionally delicious sausage. Previous collabs have included Jonnie Boer***, Joris Bijdendijk* and world-famous Italian butcher Dario Cecchini. These special dry sausages with Laphroaig are temporarily available in shops from today and can be ordered through their webshop.
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