Benriach’s 6-Pack Of Scotch Cross Buns Is Whisky Business
— 19 March 2024

Benriach’s 6-Pack Of Scotch Cross Buns Is Whisky Business

— 19 March 2024
Garry Lu
Garry Lu

A classic Easter treat has received a boozy kick-up-the-ass as Benriach Distillery and Sydney’s The Grounds team up for a borderline ungodly creation: Scotch Cross Buns.

In case there was any confusion, allow us to clarify — it’s exactly what it sounds like: hot cross buns speckled with currants and raisins that have been soaked in Benriach: The Original Ten whisky, and topped off with a delectable Benriach whisky glaze.

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These specially crafted bread bombs will be available for takeaway purchase at The Grounds venues ($10 per six-pack) until April 1st.

Dr Rachel Barrie, Master Blender at Benriach Distillery, said: “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.”

“Crafting our Scotch Cross Buns with Benriach single malt whisky has been a fun journey,” added 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.”

For a limited time only, those of you who dine in at the iconic brunch establishment(s) will also have the opportunity to enjoy Benriach x The Grounds’ Scotch Cross Bun Pudding — a baked Scotch Cross Bun with dark chocolate chips, caramelised hazelnuts, and hazelnut praline, served alongside a brown butter whisky caramel sauce, macadamia ice cream, and vanilla bean whipped chantilly.

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This decadent meal punctuator will set you back $32 for two people.

As for the liquid counterparts to this experience, The Ground’s bespoke Easter cocktail menu currently includes a Benriach Whisky Treacle cocktail made with Benriach: The Original Ten, apple juice, bitters, and sugar syrup; Smoky Espresso Martini featuring Benriach: The Smoky Ten; plus a Benriach Highball concocted with Benriach: The Twelve.

Go on, then. It’s what our lord and saviour would’ve wanted.

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Garry Lu
After stretching his legs with companies such as The Motley Fool and the odd marketing agency, Garry joined Boss Hunting in 2019 as a fully-fledged Content Specialist. In 2021, he was promoted to News Editor. Garry proudly retains a blue belt in Brazilian Jiu-Jitsu, black bruises from Muay Thai, as well as a black belt in all things pop culture. Drop him a line at [email protected]


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