Benriach is inviting consumers to explore the smooth, layered flavours of its single malt Scotch whisky in a whisky-infused reinvention of the hot cross bun.
Unveiling a contemporary take on the traditional easter treat, the Speyside Scotch whisky distillery has partnered with KOI Dessert Bar to launch the Scotch Cross Bun. The limited-edition dessert features a vanilla mousse infused with spices like nutmeg and cinnamon and currants soaked in the award-winning Benriach The Original Ten single malt Scotch whisky.
Stuart Reeves, Benriach Brand Manager at Brown-Forman, commented: “At Benriach, we’re all about inviting Australians to discover the world of single malts through experiences that feel both exciting and familiar.
“The Scotch Cross Bun is a perfect example of how versatile Benriach whisky can be – not just for sipping, but as an incredible ingredient that enhances and elevates flavours in unexpected ways. Partnering with KOI, known for their innovative approach to desserts, has allowed us to bring a fresh twist to Easter while showcasing the smooth, layered complexity of The Original Ten.”
The Scotch Cross Bun will be available for a limited time at three locations across Sydney and Melbourne and served alongside a complimentary 50ml bottle of Benriach The Original Ten.
The creative team at KOI added: “At KOI, we love pushing the boundaries of traditional desserts, and the Scotch Cross Bun is a perfect example of that. By infusing the nostalgic flavours of a hot cross bun with our signature dessert craftsmanship and the rich depth of Benriach whisky, we’ve created something truly special – familiar, yet completely unexpected.”
The Benriach Scotch Cross Bun will be available from 1 April to 17 April at KOI Dessert Bars in Chippendale, Ryde and Melbourne CBD, for $22.