The Balvenie, purveyors of exquisite Single Malt Scotch Whisky and makers of the Rare Marriages range of whiskies, recently hosted a series of private dining events for selected guests. The private dinners were held at The RuMa Hotel and Residences, where it collaborated with and celebrated the achievements of Chef Mandy Goh, winner of the Asian chapter of the Bocuse d’Or. Through Chef Mandy’s artfully curated menu, guests were able to savour the refined flavours of The Balvenie, as well as appreciate the wonders of The Balvenie Twenty-Five, one of the very few whiskies that represents the heart and soul of Malt Master David C. Stewart.
“The Balvenie’s signature profile of honeyed sweetness is incredibly decadent within The Balvenie Twenty-Five, coming through with beautiful oozing honey and candied ginger notes,” says Brett Bayly, Southeast Asia Malts Brand Ambassador for The Balvenie. “This whisky showcases extraordinary layers of depth and complexity, and bears the hallmark of an exemplary single malt. Intricately handcrafted at every step, from the making of its casks to its liquid, The Balvenie Twenty-Five is made with passion, creativity, heart and skill. With every sip, layers of exceptional complexity are unveiled—a discovery that lends itself to timeless tranquillity.”
The night began with three starters accompanied by The Balvenie Doublewood 12 Years, which Chef Mandy describes as being “very rich in flavours of honey and caramel, with hints of spiciness”. The Octopus Terrine, Hokkaido Scallop and Seabass starters were a symphony of flavours and intensity, with the scallop dish drawing more than a few moans of delight and toasts to Chef Mandy’s masterful preparation of it. “Because of the variety of taste in The Balvenie Doublewood 12 Years, a mixture of light and heavy flavours was incorporated in the starters,” Chef Mandy explains. And when Bayly came around to give everyone the difficult challenge of picking a favourite of the three, he revealed that the Hokkaido Scallop starter was his highlight. “There’s something about the sweet and mineral quality, along with the seafood fattiness of scallops, that goes up so nicely against the spice and sweetness of The Balvenie’s signature honey and sherry notes,” he says. I agree wholeheartedly.
The main course I chose was the 56-hour-braised Wagyu Cheek, which was paired with The Balvenie French Oak 16 Years. “It’s a very well-balanced whisky, with hints of spiciness of ginger,” Chef Mandy remarks, “so it’s best suited with a heavy bodied meal like the main course.” Purists may scowl that a fine bottle of red isn’t being enjoyed with such a glorious serving of wagyu, but never you mind. I will testify in court that a whisky as elegant as The Balvenie French Oak 16 Years is more than capable of bringing out the best flavours of the best beef in the world. The tang of citrus, the sweetness of dried fruits and the spice of ginger from the whisky all come together to deliver the wagyu’s rich flavours magnificently.
For dessert, Chef Mandy opted for simplicity via an Ice Lychee sorbet, paired with The Balvenie Caribbean Cask 14 Years. Upon sampling the whisky’s vanilla and fruity notes, “I immediately thought of serving this with dessert,” Chef Mandy says. Indeed, the refreshing sweetness of the lychee, yuzu anglaise and raspberries joined forces with the whisky to conclude the dinner not in an ostentatious blockbuster but instead with a subtle yet satisfying combination of joy and sophistication.
Pairing world-class whiskies with exceptional food may not be widespread yet, but both Chef Mandy and Bayly are strong advocates for it, and encourage you to have fun doing so. “Don’t be shy! There are no right or wrong answers when it comes to tasting whisky,” Chef Mandy advises. “If you get smoky and your friend gets sweet, it means your palates are interacting with the whisky differently, so never be shy when saying what you taste. Also, take it slow, explore the palate and see if the dish evokes new taste profiles that are complementary. Finally, it’s more fun with friends! I love sharing tasting notes over a meal, and with friends around, you’ll find it easier to articulate what tasting notes you’re getting.”
Bayly echoes the sentiment. “The Balvenie portfolio is really just a fantastic and varied set of whiskies that all have their moment in the sun when it comes to food pairings,” he says. “The options are vast given we specialise in cask finishings in our cask finishes range, which brings unique identities to each of the bottlings. The further you dive into the portfolio, the more there is to find as you uncover the Rare Marriages collection, the Stories collection, and also our archival bottlings.
“The range is something incredibly special and one that speaks to the true heart of what The Balvenie stands for: flavours that are seemingly simple, yet incredibly complex, and whiskies that The Balvenie are very proud of, and excited to share with the world,” Bayly continues. “This total collection is a true yet evolved collection that speaks to the true heart of The Balvenie distillery, and in my personal opinion, they are a love letter from David Stewart to The Balvenie.”
