Monday, October 31, 2016

Glen Grant Whisky Pairing Night & Canapés @ The Social, TREC

“The New Reveal” – whisky paring night & canapés was held for the media at The Social, TREC. It was my first time being introduced to Glen Grant, an award-winning single malt scotch whisky from Scotland.

The pairing session was led by Dennis Malcolm, a Scottish man who is Glen Grant’s Master Distiller of 50 years. We were introduced to the origin of Glen Grant, the distillery process and the tasting notes of each range of Glen Grant’s whisky.

That night, we sampled Glen Grant 10 Years, Glen Grant 12 Years, Glen Grant 18 Years and The Major’s Reserve.

First off the men was sesame prawn toast, smoked salmon blinis and crab spring roll paired with Glen Grant 10 Years. Arguably the best 10-year-old whisky, this was smooth, intense and slightly fruity with a soft almond finish.

Next, we had chicken herb sausage roll and dragon roll accompanied by Glen Grant 12 Years. Western-Jap fusion canapé paired with this remarkable single malt which delights the palate with hints of caramel, vanilla and finishes with subtle hints of spice.

The next thing served was my favourite of the night, mini wagyu beef burger paired with Glen Grant 18 Years. The nicely grilled mini patty went well with this single malt that matured for 18 years in the highest quality oak casks. This bright gold whisky delivered intricate flavours of malted caramel, vanilla, raisins and finishes sweet with hints of nuts and spice.

For dessert, we savoured the crème-grant brulee which was infused with Glen Grant Major’s Reserve. It was incredible how an ordinary crème brulee could go so well with alcohol in it. The Major’s Reserve is supposedly rich, smooth, fruity with a hint of spice.

After dinner, we stayed on at the bar to catch up with the girls while treating ourselves to more Glen Grant whisky.

Thank you Glen Grant and The Social for the great pairing session!

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