Single for One Night

Misleading title, I must say. However, I’m going to share with you about going for single…..malt whisky. Whisky is such a common drink, common being any other type of exclusive alcohol. But, there are so many different types of whisky and “Single Malt Whisky” is just one class of its own. An acquired taste, a taste to be learnt, a taste to be appreciated.

So, I was among the few lucky bloggers to learn how to appreciate whisky, which is something getting more common in Malaysia, catered towards the niche market. Usually people go for wine appreciation.

Anna Meikle from Scotland introduced to us the range of whisky and a step-by-step how-to-appreciate whisky. We were overjoyed learning about the processes involved in whisky creation.

That Thursday that just past us saw a very delightful me being escorted by my date for the night, my father who is quite well-versed where food and beverage is concerned. He used to invite me to similar events and it’s now my turn to do the same. I really enjoyed my dad’s insights to whisky and was glad that he enjoyed it.

We went to the Westin’s Chairman Suite for GLENMORANGIE WHISKY APPRECIATION.

GLENMORANGIE

On the way to Westin.

Some bottles

Such a beautiful view overlooking Kuala Lumpur.

The suite.

The table set for us.

Food to complement the whisky. Different whisky, different year, different taste, different purpose – different type of food.

There you go!

Lovely mirror for “bigger room” optical illusion.

Principal Anna Meikle from Scotland who flew all the way to present to us, very poetry-like, enabling us to taste and explore our senses of the different feelings each and every one of the four glasses of whisky. When she speaks, she uses alot of metaphor, very poetic. For example, “It is so smooth, it dances around your tongue….and you….”

These were the four glasses of whisky I mentioned.

Original - 40% alcohol, honeyed sweetness fused with citrus
Lasanta - 46% alcohol, defined by rich, distinctively nutty flavours and sherry notes
Quinta Ruban – 46% alcohol, a complex and intriguing balance of dark chocolate and mint flavours
Nectar DÓr – 46% alcohol, toasted oak and vanilla are intrically woven with sumptuous lemon and syrup flavours

Taste starts from the aroma (smelling the whisky) while swirling the glass, taste it and use fruits / flowers / etc. and find similarities in them. Finishing taste – what effect does the whisky have on your tongue?

See how thick and potent it is from the hairline across the glass.

With http://lainie.tabulas.com.

Skewered scallop and black cod, meyer lemon puree, grilled chilli sauce to be paired with Glenmorangie Original (the lightest whisky among the four with 40% of alcohol).

To cleanse the mouth, it had to be Lemon and Basil Sorbet to be paired with the same whisky.

Balsamic Glazed Rotisserie Roast Duck, Celeriac & Sweet Potato to be paired with Glenmorangie Quinta Ruban (the very potent one that tastes like Lea & Perrins sauce, according to Superdad).

Last but not least, Silky Egg Tart to be paired with Glenmorangie Nectar Dór and Hot Toffee Pudding with Caramel Raisin Ice-Cream with Glenmorangie Lasanta (my favourite).

With Elaine Chow.

Glenmorangie packaging.

My date for the night, my Superdad.

I couldn’t resist taking a picture of this lovely tub.

Just fooling around with Ee Laine http://www.fireangelism.com

And the bedroom upstairs.

Appreciating whisky is truly an art.

Glenmorangie. “Glen-moh-ran-gee” in Cantonese is “Ka-lan-kee”.

Glenmorangie Original

The few of us with Jeff (standing behind), Patrick Teoh’s back and arms facing us.

Elaine, Suanie and Lainie.

One pic for the bloggers: http://lainie.tabulas.com, http://www.suanie.net

L-R: The very cute Mama Min http://www.mamamin.com, Suanie and Patrick Teoh http://niamah.blogspot.com (lolz!!!)

I remember listening to Patrick Teoh on Radio 4 many years back, finally able to match his voice and face together first time in person. Patrick is critical and able to provide constructive feedback while putting some food for thought on the table. He’s so funny. He brought up something worth thinking about – which was this:

Before this whisky appreciation session, we were able to freely taste whisky on our own. But, the limitation would be not knowing how to taste it, how to truly appreciate it. In fact for me, I never thought much about whisky, let alone single malt whisky.

After this whisky appreciation session, we’re given the answers of the true taste although taste still remains subjective to most. Taste should be “open-ended”. As a result, in the future, we deploy the same method of tasting being too aware of how we are to taste whisky, which may not be a bad thing.

Me and Anna Meikle.

Mama Min is so cute, she has a cute and delicious blog. Doesn’t she remind you a little bit of Bjork, the singer?

It’s an acquired taste.

I quote from Glenmorangie, “The COMPLEXITY and alluring, teasing nature of Glenmorangie envelops and entices you to discover more 0 TRIGGERING and reinforcing your desire to experience and share NEW SENSATIONS.

At least I can now say that I know how to “NOSE” whisky.

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