Chef #1 - pAUL CuNNINGHAM
EXECUTIVE CHEF, HENNE KIRKEBY KRO
Cause: National Association for Down Syndrome Denmark
Wally and Whiz have co-created a unique gourmet gummy with the well-known Michelin chef Paul Cunningham. The exclusive taste combination Paul chose for his Signature winegum is Blackcurrant with Lemon Verbana. Wally and Whiz will donate the entire profit from sales of this winegum directly to Paul's selected cause, the National Associations for Down Syndrome Denmark. Read more here.
The spicy dark and deep taste of Blackcurrants create the perfect synergy when used with the lightly perfumed sweet and sour taste from Lemon Verbana. We dry fresh Lemon Verbana at room temperature to preserve the taste, color and smell as well as possible. This unique combination is a great example of where this great adventure can take us.
A big thanks to Paul.
CHEF #2 - Per hallundbæk
EXECUTIVE CHEF, FALSLED KRO
Cause: "Gadens Børn"
Wally and Whiz partnered up with the amazing Michelin chef Per Hallundbæk to create a cutting-edge gourmet gummy. The result was very unique and delicate taste combining Apple with Anisisop. Wally and Whiz will donate the entire profit from sales of this winegum directly to Per's selected cause, "Gadens Børn". Read more here.
The deep anise-toned flavors of Anisisop creates a very delicate and unique synergy with the sweetness known from apples. We dry fresh Aninisop - picked directly at Falsled Kro on Fyn, a small island of Denmark, at room temperature to preserve the taste, color and smell as well as possible.
A huge shoutout to Per and his amazing team.
CHEF #3 - Jakob De Neergaard
EXECUTIVE CHEF, SØLLERØD KRO
Cause: "Cancerramte Børn"
Wally and Whiz has once again partnered up with another amazing Michelin Star chef. This time it was our honor partnering up with Jakob De Neergaard to create a cutting-edge gourmet gummy. The result is a unique and delicate taste combining Grapefruit with Yuzu. By purchasing This gourmet gummy you are supporting Jakob's selected cause, ”Foreningen Cancerramte Børn". Read more here.
Jakob De Neergaard´s choice of yuzu fruit is due to Jakob's love to this specific fruit. He decided to combine it with the bitter taste from the grape. Perfect match.
This amazing taste be described as ”a citrus universe”.
A huge shoutout to Jakob and his amazing team.
CHEF #4 - JAKOB MIELCKE
EXECUTIVE CHEF, MIELCKE & HURTIGKARL
Cause: "Red Cross"
A tasty collaboration between Wally and Whiz and master chef Jakob Mielcke has led to the creating of a new and exciting charity wine gum by Wally and Whiz.
The tastes we picked are liquorice with woodruff. Woodruff is a wintergreen herb that grows freely in the Danish forests. The green parts of the plant contain an element that releases coumarin. Coumarin smells fine and spicy, somewhat like fresh hay. When used correctly, this herb can create a sweet, almost floral taste. Chef Jakob Mielcke likes to use woodruff in his desert creations at his renowned restaurant Mielcke & Hurtigkarl located in the heart of Fredriksberg in Zealand.
Jan Mielcke is an ambassador for the Red Cross Club 10, where a number of celebrities raise funds for the Red Cross and their work in Denmark and the rest of the world. This product is one of Jan's Club 10 support initiatives.
Why? Because we love to make a difference.