A new Scottish 'wild water' will be the recommended mix for whisky at London restaurant chain the Boisdale Group.
The group's Mayfair, Belgravia, Canary Wharf and Bishopsgate venues will now offer whisky with a splash of Larkfire as part of a brand collaboration which will be officially launched with a special tasting event on 11 February.
Boisdale joins a number of other London venues now stocking Larkfire, including Soho Whisky Club for its regular tastings and Islington restaurant Frederick's to accompany its range of world whiskies.
James McIntosh, co-founder of Larkfire, said: “These well-known and respected names are highly regarded for their quality and impeccable taste, making them perfect for Larkfire. We’re thrilled to bring Larkfire from the Isle of Lewis to London, giving whisky fans in the capital the chance to make the most of their dram."
He added: “Many whisky drinkers are unaware that tap water and mineral water can interfere with the delicate flavours of whisky, due to mineral content and added chlorine or fluoride in the water, but Larkfire is pure and naturally soft helping create a natural chemistry."
Larkfire was launched after a study by Swedish chemists Björn Karlsson and Ran Friedman in the Scientific Reports journal helped prove that water boosts the concentration of flavour compounds at the surface of whisky, enhancing the flavour.
A percentage of sales go back the Outer Hebrides via a partnership with the Stornoway Trust, a community landlord that looks after 69,000 acres of land on the Isle of Lewis, where the water is sourced.
The group's Mayfair, Belgravia, Canary Wharf and Bishopsgate venues will now offer whisky with a splash of Larkfire as part of a brand collaboration which will be officially launched with a special tasting event on 11 February.
Boisdale joins a number of other London venues now stocking Larkfire, including Soho Whisky Club for its regular tastings and Islington restaurant Frederick's to accompany its range of world whiskies.
James McIntosh, co-founder of Larkfire, said: “These well-known and respected names are highly regarded for their quality and impeccable taste, making them perfect for Larkfire. We’re thrilled to bring Larkfire from the Isle of Lewis to London, giving whisky fans in the capital the chance to make the most of their dram."
He added: “Many whisky drinkers are unaware that tap water and mineral water can interfere with the delicate flavours of whisky, due to mineral content and added chlorine or fluoride in the water, but Larkfire is pure and naturally soft helping create a natural chemistry."
Larkfire was launched after a study by Swedish chemists Björn Karlsson and Ran Friedman in the Scientific Reports journal helped prove that water boosts the concentration of flavour compounds at the surface of whisky, enhancing the flavour.
A percentage of sales go back the Outer Hebrides via a partnership with the Stornoway Trust, a community landlord that looks after 69,000 acres of land on the Isle of Lewis, where the water is sourced.
