Who says whisky is just for winter? While it might seem counterintuitive, a well-aged dram can be the perfect summer sipper.
Just imagine holding a glass of the golden liquid, the warmth spreading through your body as you relax in the summer sun.
How about bumping it up a notch with a finely crafter whisky cocktail and matched food? Sounds like a dream, right? Well read on and prepare yourself to be very jealous.
On a beautiful sunny afternoon, my plus one and I were invited to check out a curious collaboration between chef and distiller.
Glendronach, the world-class Scottish whisky distillery had teamed up with the culinary expertise of Chef Matt McConnell of Bar Lourinha to create a truly unique and unforgettable dining experience.
This collaboration brings together the rich, complex flavors of The Glendronach’s single malt whiskies, which are aged in Spanish sherry casks, with the innovative and delicious Iberian cuisine of Bar Lourinha.
The evening started strong as my plus one and sipped on a Whisky Rubujito, a fresh summery pairing of Glendronach 12-year with fino sherry, lemon, mint and orange bitters.
We can imagine sipping many more of these while watching the sunset this summer.
For true whisky lovers Glendronach is a household name, but for those new to the scene, this distillery is renowned for its luxurious sherried whiskies and is a unique marriage of Scottish Highland spirit and Spanish flair.
As we settled into Bar Lourinha’s beautiful private dining room we were greeted by Chef Matt McConnell himself who explained that tonight’s pairings focused on fat, salt and spice to perfectly compliment each whisky tasting which we would be expertly guided through.
Up first was live rock oysters with seville orange mignonette and more of the Glendronach 12-year. What a delicious combo.
Things really kicked up a notch after the salty and fresh cantabrian anchovy and bonito butter montadito, essentially a crunchy tapas bite that was packed full of flavour to really compliment the smooth and powerful 15-year whisky.
This was one of our favourite dishes of the night.
To go alongside the 18-year old was a perfectly prepared chorizo, morcilla and apple pinxo. The 18-year is a complex whisky, rich and dark, with flavours of stewed fruits, allspice, toasted walnut, chocolate orange and of course sherry.
I think this with some Christmas pudding would be just as good as our savoury snack.
That’s something we found interesting about Glendronach’s unique flavour profile, while it has all the characteristics of a classic Scottish whisky, the touch of sweetness and lingering smoothness brought in with the unique casking makes it an unexpected yet delightful choice for the warmer months.
The chefs were kept hard at work downstairs as more dishes were presented to us, from kingfish, spiced chickpeas, roaster dory with salsa agridulce to rabbit and wild mushroom rice. It was when the very special Glenronach 21-year old and chocolate bunuelos with burnt orange caramel came out that we really had to pinch ourselves – what a perfect pairing.
It’s easy to see why Glendronach has been captivating whisky lovers for years, and we wouldn’t be surprised in the slightest to see a whole new generation of whisky enthusiasts solidify its position as one of the world’s most prestigious single malt distilleries.
Presenting a culinary homage to Iberian cuisine through a sherries-whisky lens was a perfect reintroduction to a fantastic spirit. So next time you’re thinking of tapas in the park on a nice warm summer’s night, or wanting to discover a surprising twist on the traditional summer drink, give Glendronach a try – you won’t be disappointed.
– The Plus Ones
