Use of red winter wheat instead of rye produces a noticeably sweeter, less bitter, less harsh whisky. Pours rich golden amber colour with an enticing nose of butterscotch and vanilla bean; the palate is smooth with delectable toffee and milk chocolate flavour followed by a lightly spiced finish. Serve over ice with chilli. Use of red winter wheat instead of rye produces a noticeably sweeter, less bitter, less harsh whisky. Pours rich golden amber colour with an enticing nose of butterscotch and vanilla bean; the palate is smooth with delectable toffee and milk chocolate flavour followed by a lightly spiced finish. Serve over ice with chilli.

This pudding is based on a recipe from Craig Harding, chef-owner of Campagnolo, a fine Italian restaurant in Toronto. A must for salted caramel lovers, it has a smooth texture and outstanding taste. Have all your ingredients measured out and ready to use for the recipe, as it moves quickly.