Singapore - Morrison Bowmore Distillers treated guests to an exquisite evening of premium spirits and decadent fare to celebrate the launch of three exclusive single malt Scotch whiskies at The Fullerton Bay Hotel on April 18.
To kick off the evening, guests and media friends were given a passport to start their whiskey voyage.
Their travel itinerary included being tantalised by whiskeys from the shores of Islay, the mountainous ranges of the Highlands, and the lush Southeastern Lowlands.
During their voyage, party-goers also got to enjoy food-pairing with whiskey, a type of spirit made from malted grain. They were served up an array of decadent fare such as freshly-shucked oysters and a selection of cheeses and chocolates, and were taught how to complement them with whiskeys.
During the presentation 'Magic happens on the darkest night', guests got to savour a 15 years old bottle Bowmore whiskey, which had matured from a combination of bourbon and sherry casks.
At the end of the evening, guests who collected stamps at each whiskey station on their boarding pass were able to collect miniature bottles of either Auchentoshan, Bowmore or Glen Garioch.
Mr Gordon Dundas, Brand Ambassador and whiskey expert, said there is a trend in Singapore where people are turning their attention and their taste buds to premium quality single malts.
Click here to view photos of the Whiskey Voyage.
In an exclusive interview, Mr Dundas shares some tips on getting started with whiskey appreciation and tips to enjoy food-pairing with this premium spirit.
1. When drinking whiskey, what should an inexperienced drinker look out for in terms of taste and quality?
When drinking whiskey, there are few things to look out for but simply you have two main types of Scotch - Blended and Single Malt Scotch Whiskey.
I think it is important to be aware of the differences between them.
Blended Scotch Whiskey is the biggest category worldwide and is made by blending grain whiskey and many different single malt whiskies together.
Single Malt Scotch Whiskey is simply a whisky produced from one single distillery.
So when you see single malt such as Bowmore, you know that the whiskey in the bottle is all from the distillery of Bowmore on Islay.
From this point onwards there is plenty to experience but the simplest way to go is to taste the whiskey.
Go to whiskey events and whiskey bars and try an range of Single malt whiskies, the selection is huge.
2. Which whiskies would you recommend to someone who hasn't tried it before? How much water should be added?
If you have not drunk whiskey before, I would recommend something like Auchentoshan.
As it is triple distilled, the delicate spirit combined with the ex Bourbon and Sherry casks (barrels) makes for an inviting introduction to whiskey.
Smooth and delicate, with light vanilla and subtle nuttiness with a lovely soft finish, this whiskey is at 40 per cent, which is the minimum strength any Scotch Whiskey can be.
I would recommend tasting it first as is and then adding a little water, a couple of drops to start and tasting it again.
The water changes this whiskey hugely and you will notice the change in the aromas and mouth feel.
There is no right or wrong way to drink whiskey and so it is a journey of discovery, and water is huge part of that.
3. Food pairing with alcohol is popular here in Singapore. Which whiskey would you pair up with the following foods:
• Fish/Seafood - Bowmore 12 Years Old which is exceptionally balanced with hints of sea salt, smokiness and wonderful citrus and honey.
I have paired this up with oysters before and the combination is exceptional. It will also work with langoustines, crab and smoked salmon.
• Fresh fruits - Of course, it depends on the fruits, but with apples and pears, I would say the Auchentoshan 12 Years Old would be excellent. It has a lovely green side to it like the aroma of fresh green apples so this would be great.
Darker fruits would probably suit a slightly more sherried whiskey, such as The Bowmore 18 Years Old, that is wonderfully creamy with subtle notes of soft fruits and a tiny hint of smokiness.
• Cheese - Glen Garioch whiskey is a stunningly creamy, spicy and fruity highland whisky with a lovely sweetness. Either the Founder's Reserve or 12 Years Old would pair superbly with cheese.
The Founder's Reserve is a little younger, quite punchy at 48 per cent ABV (alcohol by volumn) with a sweet vanilla, nutty and creamy palate and works well with a cheese such as a Comte. The 12 Years Old is a little older, more complex with a huge depth of flavour but still has the sweetness, plenty of pears on the nose and tastes like Crème Brulee.
This works superbly with a contrast cheese such a Parmigiano - Reggiano which has a unique crunchy hard texture which contrasts the creamy style of the whisky.
• Desserts (chocolate and non-chocolate) - Bowmore 15 Years Old offers a superb pairing with chocolate. The 3-year Sherry finish gives this whiskey an incredible richness with plenty of dark dried fruits, a wonderful mouth coating feel and a lovely long warming finish, and this would pair superbly with a chocolate dessert.
Another great match for this is the Auchentoshan Three Wood, again finished in two different types of sherry casks giving a richness which is a great match for chocolate.
For non-chocolate, I would say there is such a huge variety that it would be difficult to pin down just one whiskey but certainly a creamy based dessert would work well with a whiskey that compliments it such as an Auchentoshan 12 Years Old.
4. Have you tried whiskey with our local hawker food? Can you name a food pairing with a local food and a type of whiskey?
Being my first time in Singapore, I have not tried it as yet, but I will and make sure I try and match a whiskey to it.
5. For people who wish to collect whiskies, what are the ways to maintain the quality of the whiskey?
It is fairly simple really - avoid light and heat.
Direct sunlight of course will affect a whiskey over time so best to keep it in an area out with direct sunlight.
Also, excessive heat and humidity can affect a bottle of Scotch if the cork is not 100 per cent sealed, so again try and keep it in a cool environment to minimize any impact.
Finally Scotch is best stored upright in the bottle, not on its side like wine. And if it comes in box or carton, best to keep it in the box.
6. If I find an old bottle of whiskey, is it possible to get it curated?
I think it possibly is. There is a lot of online information on whiskey but the best place to start would be contacting the distillery initially. They would be able to advise you in this.
7. Whiskey has a very masculine image and deeply associated with history; how has Morrison Bowmore Distillers changed their image and branding to target younger drinkers and female drinkers?
All of our brands have a hugely different feel, and it is great to see younger drinkers and women coming into the whiskey category worldwide.
By taking the mystery out of whiskey and showing the variety and quality, we have been focusing on these groups.
The use of food pairings and cocktails has helped bring in a new whiskey drinker around the world.
I feel young people and women alike want to drink whiskey but think they do not know enough.
If I can help by talking to them and getting them to enjoy this wonderfully crafted product then the battle is done as I know our selection of whiskies will do the rest.
8. For a celebration, which is your favourite whiskey to toast with?
Well that is a question, probably a Glen Garioch 12 Years Old - so as we say in Scotland, slàinte mhath!
Photos: Beam Global Asia
Click here to view photos of the Whiskey Voyage.
