Chef Daniel Boulud launches his own whisky; Toronto probably won’t get to try it any time soon
By Ray Lontoc
Celebrity chef Daniel Boulud, the man behind Café Boulud in Yorkville’s Four Seasons hotel, is releasing his very own single malt Scotch whisky in collaboration with The Dalmore. The beverage marks the first time a “bespoke” single malt Scotch whisky has been created with a Michelin-starred chef.
The whisky will be bottled at 44 ABV while sporting a special Boulud insignia at its base. Tentatively scheduled for the spring of 2013, the whisky will be available exclusively at some of Boulud’s restaurants in New York.
We’re told that there are no plans as of yet to release the whisky internationally or to sell it retail, which sucks for Toronto, because nobody gets single malt whisky like the French do. Or something.
[h/t Grub Street]