Whisky with a difference

The developers of a new take on the traditional dram of whisky are keen to see what reaction there is to their version of ‘the water of life.’
The Yan at Broadrayne near Grasmere is an award-winning bistro based in a converted sheep farm in buildings dating from the 17th century.
It’s run by a family who believe strongly in sourcing products as locally as possible and working as sustainably as practicable.
Now the restaurant hope to taste success in a new area using fat from some of the dozen or so shoulders of Herdwick lamb cooked each week.
Sommelier and bar manager Peter King have been telling Business Crack about the challenge of creating something distinctly Grasmere for the drinks list.