Fine art, tea and exceptional whisky were subjects of The Glenrothes’ whisky pairing dinner, held on 17 February for guests of A Magazine.
Diners sat down with Allison Liu, founder and executive director of SONG Art Foundation, for a four-course meal to the accompaniment of The Glenrothes whisky expressions.
Menu highlights included an amuse-bouche of toasted egg yolk with caviar and herbs paired with The Glenrothes 12 Years Old; stracciatella with black truffle, toast paired with The Glenrothes Whisky Maker’s Cut and tenderloin with carrots and miso mustard paired with The Glenrothes 18 Years Old.
Over dinner Liu, drew parallels between fine arts, whisky and tea, the latter of which she is a connoisseur. “Good whisky takes years to mature, at least 12 years, so we have to wait in patience. Valuable things always change over time, in the process of maturity the taste changes for whisky or tea, and it forms patina on the articles,” she mused.