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Bompas & Parr present the Whisky Tornado

I am not a big whisky drinker myself, it has always felt like a rather manly drink, and I’ve never quite understood the delicate balance of adding water at certain intervals – it is all too much for my rather undeveloped palate. But this latest experiment I can get on board with.

Bompas & Parr make art out of almost anything and are most famous for their elaborate jellies that are so delicately crafted into crystals, pebbles or even St Paul’s Cathedral, that eating them seems to debase their worth. Their latest venture, the Whisky Tornado is not some elaborate cocktail or a newly opened London nightclub but rather a scientific experiment cum artistic installation. Working with the scientists and technicians at King’s College London to create a mesmerising alcoholic twister, Bompas & Parr have exposed the process behind whisky distillation in this visual metaphor. Weather fluctuations have a distinct impact on the finished product and given that most whisky is distilled in Scotland, battling the elements is a given really.

The best part? You can taste this tornado (of whisky). Inhaling the vapours that swirl within the container must be done with caution as the alcohol is inhaled straight into the bloodstream through the lungs. Don’t say we didn’t warn you.

The Whisky Tornado features as part of ‘Feed Your Mind: The King’s Festival of Food and Ideas’ and will be exhibited to ticked holders of the events on 15th and 22nd March at 17.30. Tickets are available here. It will then travel to Leeds and be exhibited at the Leeds Gallery from 13th-27th April as part of their group show ‘The Feast’.

- Allana Isaacs



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