Clanyard, Folk, Moon, Bay and Hound. Five distilleries. Five chapters. One night at The Astbury with five of Scotland's finest...
Liquor.PH recently hosted an epic whisky night in five chapters with Fable Scotch Whiskies representing some of Scotland's finest and legendary distilleries for one memorable evening at The Astbury. Paired with a curated dinner prepared by Chef Ed Buguia, the Robert Burns inspired dinner with five of the very best Scottish whiskies including Haggis as the main course was more than just an homage to the world renowned poet. It was a celebration of everything Scottish, from its unique flavors and history to its culture and enduring resilience of its traditions.
The Astbury was the perfect setting for Burns Night with Fable Scotch Whiskies, an exclusive private members only club with five sprawling floors for intimate events (for more on The Astbury, visit their website at https://aspace.one/). From the outside looking in, The Astbury added an elegant, almost mysterious vibe to the affair.
"Freedom and whisky gang thegither, tak off your dram!"
Inside The Astbury, guests were served a welcoming tipple to set the tone for the evening. Nothing like a shot of that most emblematic of Scottish libation to get you in the groove...
...after all, "freedom and whisky go together" exclaimed Robert Burns. The famous poet is often associated with whisky, haggis and everything Scottish and the annual tradition of whisky dinners are held in his honor every January 25th. Many of his literary works and poems mention whisky with one devoted entirely to haggis. And it's just fitting that the world remembers him with a celebration of whisky and haggis for one evening in his honor.
Highballs made with Luisita Oro Rum and Tito's Handmade Vodka teased the palates before the next round of Fable Scotch Whiskies at The Astbury. Liquor.PH offers a wide selection of fine spirits, from whisky, gin, vodka, rum, tequila and cognac to brandy and liqueurs to satisfy any serious craving for premium libation (visit their website at https://liquor.ph/ for their impressive portfolio of world-class brands).
Leonard de Guzman and Frank Kona Shrope of Liquor.PH hosted the Burns-inspired whisky night at The Astbury, probably the most passionate duo when it comes to fine whiskies and craft spirits. Leo and Frank are joined by equally passionate connoisseurs from halfway around the world...
...with famed whisky author Dominic Roskrow and International Sales Director Kevin Griffin direct from the UK via zoom reflecting the sign of the times in this new normal. Key insights and stories were shared on the history and tradition of the celebrated Scottish whiskies as well as the subtle nuances of tasting notes from each distillery.
For fans of whisky, that evening at The Astbury was an eye-opener of sorts with the full range of whisky expressions as diverse as the Scottish landscape from the famed Highlands and valleys to the pristine area surrounding Speyside. For those who preferred to stay home, a special Home Kit was prepared as an option linked via zoom.
That evening, a special three course dinner prepared by Chef Ed Buguia was served to complete the experience. Before the first round, the order of chapters were re-arranged. No surprise there. Like any good whisky, there's nothing linear in the sequence as the evening's whisky experience began with Chapters 2 through 5 and ending in Chapter 1. It's something Robert Burns would agree with, no doubt.
Chapter 2: Folk (Linkwood 12 years old/P 6,499)
Considered a noble malt by a solid cult following, the much prized and sought after Linkwood is produced by one of the region's oldest distilleries in the town of Elgin. The smooth and well mannered spirit brings hints of fruit, zesty lemon and ripe plums to the nose followed by a fresh and deep crispness rounded out by a lingering sweetness and smoky finish. Revising the order of chapters now made more sense by starting with the Linkwood.
Chapter 3: Moon (Dailuaine 11 years old/P 6,499)
Translated from Scottish as "green valley," the Dailuaine is aptly named with its dew-fresh fragrance. Established in 1853, Dailuaine became one of the largest and most innovative distilleries in Speyside. Hints of cinnamon and spices tempt the nose while bright fruity notes like green apple, toasted malt and vanilla drapes the palate with a soothing finish. It's these complex yet delicate weave of flavors that pair well with the evening's first of three courses...
Chef Ed Buguia describes the evening's menu drawing inspiration from classic Scottish flavors...
...starting with the Salmon Gravlax with Dill Mustard Crėme Fraiche and Homemade Rye Toast served with a side of crisp garden fresh greens. Chef Ed Buguia takes the tedious extra step with the curing of the salmon and fresh baked rye bread for an impressive first course, pairing well with the elegant smoothness of the Linkwood and Dailuaine. The natural briny sweetness of the salmon and its buttery texture drapes the palate with an indulgent richness punctuated by the subtle sharpness of the dill mustard and mellowed by the crėme fraiche. The nutty rye bread completes the dish.
No proper Burns Night is complete without Haggis, served as the main course and highlight of the evening. The savory richness of the dish are tempered by the deeper and bolder characters of the Benrinnes 9 years old and the Mannochmore 12 years old...
Chapter 4: Bay (Benrinnes 9 years old/P 6,499) & Chapter 5: Hound (Mannochmore 12 years old/P 6,499)
The Benrinnes hails from a remote distillery approximatel 210 meters above sea level with a bold and heavy spirit and a light sulfuric finish due to its complex and even unusual distillation process with the use of worm tubs and horizontal condensing pipes for its unique profile. Dark chocolate and nutty coffee notes tease the nose with toasted oak and spices dancing on the palate for a vanilla and liquorice finish.
The Mannochmore 12 years old from the heart of Speyside brings hints of tangerine peel and coffee followed by creamy lemon curd, barley and a spiced oak character. It's more complex yet satin smooth with that burn and bite at the back of your throat to remind you this is Scottish whisky.
Address to a Haggis
An integral part of Burns dinners with whisky, the traditional Haggis is a largely peasant dish that has evolved into an iconic symbol of Scotland much like their whiskies. Celebrated by Burns as a symbol of Scottish resilience, the dish is said to have defined and bred a hearty, sturdy and rugged nation ready to face any challenge and adversity. The eight verse poem was penned by Burns back in 1787 describing the dish as the "great chieftain o the puddin' race" forever immortalizing the rustic dish relived with each classic Burns supper enjoyed with haggis and whisky. Chef Ed takes his cue with the Bubble Squeak Mashed Kamote with Haggis Meatballs and Stout Gravy...
The play on savory notes and textures makes this dish a match for the more pronounced characters of the Benrinnes and Mannochmore. A blend of offals like heart, lungs and liver gives these meatballs a unique kind of flavor with upfront peppery hints. It's also a reflection of the rural palate where nothing is wasted and every part of the animal is used. Each bite delivers an unctuous burst of meaty notes with the sweet mashed potatoes adding textural contrasts and flavors. The stout gravy adds a depth of flavor to the meatballs for a well balanced dish that's perfectly washed down by whisky to cleanse the palate.
Clarity comes in a shot. Another sip transports you to the lush and verdant Scottish landscape, clean and crisp preparing your palate for the final act of the evening. Chapter 1 is next...
Chapter 1: Clanyard (Caol Ila 10 years old/P 7,999)
Chapter 1 becomes the appropriate resolution to Burns Night. From a remote cove in Port Askaig on the tip of Islay comes Caol Ila with its bold and pronounced notes as ferocious as the tempestuous Sound of Islay. The full-bodied but well-balanced whisky brings a dominant smoky profile tempered by briny hints of the ocean with lemon, leather, cloves and spices rounding out the flavors. It's whisky that will add some hair to your chest, yet gracefully smooth.
The flavor forward Caol Ila is paired with the sweet and indulgent Sticky Toffee Banana Pudding with Milk Gelato for that perfect sweet ending to Burns Night at The Astbury. The decadent notes of the toffee and banana pudding are highlighted by each sip of the Caol Ila bringing out the sweetness with each bite. And the creamy gelato just caps the final course with its silky smooth consistency.
Burns Night with the Fable Scotch Whiskies is a memorable five act play like no other, immersing your senses with the culture, history and flavors of Scotland. Each chapter reveals the intricate layers of nuanced flavors from Scotland's legendary whiskies.
One for the road, and a final toast to the Bard of Ayrshire, Robert Burns. Let Liquor.PH give you a taste of Scotland with Fable Scotch Whiskies. All Fable Whiskies in this exclusive collection come in a beautifully embossed box with each bottle wrapped in durable gifting paper and topped with a rubberized wax seal which reflects the truly great quality of the spirits.
In the end, a good time with whisky is always about the company. Good times, in five dramatic chapters, at Burns Night with Fable Whiskies...
For more on Fable Whiskies from Liquor.PH, visit their website at https://liquor.ph/ and their FB Page at https://www.facebook.com/LiquorPH for updates.
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