Towards the end of last year, Black & White whisky’s packaging changed. The familiar monochrome terriers remained, but the limited-edition box from the house of Diageo was reimagined as a recipe book — with inputs from Heston Blumenthal. The British chef is best known for his three Michelin-starred restaurant The Fat Duck (in Bray, outside London), but also, as he often puts it, for “playing around with people’s expectations at the dining table [think ‘Meat Fruit’, a chicken liver and foie gras parfait encased inside a ‘peel’ of mandarin orange jelly]”. And he doesn’t disappoint with this collaboration either.
“The versatility of Black and White meant that it is a whisky that would inspire me creatively,” he says, explaining how, unlike other recent collabs — such as the one with Australian burger chain Grill’d, to create the mushroom-based Fable Burger — he met with the team in India and developed and launched an online resource.
