Benriach and The Grounds launch Easter-themed collab 

In an innovative collaboration, Speyside single malt producer Benriach has joined forces with iconic Sydney bakery and patisserie The Grounds for the release of a limited edition 'Scotch Cross Buns' dessert. 

The creation features currants and raisins soaked in Benriach’s The Original Ten single malt completed with a Benriach whisky glaze. A Benriach Whisky Treacle Cocktail has also been specifically designed to compliment the dessert. 

"Crafting our Scotch Cross Buns with Benriach single malt whisky has been a fun journey,” said Paul McGrath, Executive Head Chef at The Grounds.

“But it's not just about creating something fun and unique for Easter; it's about honouring tradition while igniting taste buds with a quality, authentic experience. 

“We're thrilled to bring this fusion of flavours to our customers, adding a playful twist to a classic treat.”

Benriach, known for its eclectic collection of casks from around the world, produces three distinct styles of whisky: classic unpeated, classic Highland peated, and triple distilled. 

“Benriach The Original Ten has been three cask matured in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke - these sweet, fruit-laden flavours perfectly compliment the signature flavours of a hot cross bun,” said Dr. Rachel Barrie, Master Blender at Benriach Distillery. 

The dine-in option will cost $32 for two and includes a baked Scotch Cross Bun with dark chocolate chips, caramelised hazelnuts and hazelnut praline, served with a brown butter whisky caramel sauce, macadamia ice cream and a vanilla bean whipped chantilly. 

Patrons will also have the option to order the specifically crafted Whisky Treacle Cocktail pairing, a mix of Benriach’s The Original Ten, apple juice, bitters, and sugar syrup. 

The Grounds has also taken further cocktail inspiration from the Benriach partnership in developing two additional Easter-inspired drinks. These include the Smoky Espresso Martini, based upon Benriach The Smoky Ten, and the Benriach Highball, featuring Benriach The Twelve.

The Easter special will run from Monday 18 March to Monday 1 April. Benriach will also be hosting an exclusive whisky tasting at The Grounds Alexandria on Wednesday 27 March. In addition to a set menu featuring the Scotch Cross Bun Pudding dessert, the tasting will include an exclusive preview of a Benriach product about to launch in Australia.

More information can be found here.