The only thing better than drinking a quality single malt scotch, is drinking it with a Scottish whisky connoisseur. On Friday night, the 4th of August, we did just this with Graham Coull, the master distiller of Glen Moray accompanied by his wife and 20 of our readers who entered to win a whisky masterclass and gourmet food pairing.
The event was held at renowned whisky venue, The Roosevelt in Potts Point Sydney in celebration of the Speyside masters turning 120 as well as their launch in Sydney. Each guest was welcomed warmly (quite literally) by a blue blazer flaming whisky cocktail. We were taken on a unique journey as we experienced 6 Glen Moray whiskies paired outstandingly with food from canapé to dessert. To give you a little bit of an idea, the fusion of flavours that graced our palettes included the following menu items:
Canapé: Haggis oatcake paired with Glen Moray Elgin Classic Single Malt
Entree: Smoked trout tart with Barossa horseradish paired with Glen Moray Elgin Classic Port Cask Finish
Main 1: Pepper Australian salmon with Glen Moray Whisky cream sauce paired with Glen Moray Elgin Classic Chardonnay Cask Finish
Main 2: Rabbit en croute with pickled red cabbage paired with Glen Moray Elgin Heritage 12 year old
Dessert: Cranachan dessert with local raspberries and Glen Moray Whiskey sauce paired with Glen Moray Elgin Heritage 15 year old
The grand finale included an exclusive tasting of their highly sought after “Mastery” limited edition blend of which there are 1 000 in production world-wide and only 8 in Australia that’s available at selected Dan Murphy’s priced at $ 1400 a bottle. It was crafted by Graham himself, using five different Glen Moray vintage whiskies, including whiskies from the 1970’s, 80’s and 90’s. If you consider yourself a master of malt and fine whisky collector, you will want to get your hands on a bottle of Mastery.
“I wanted to bring in something from 1978, some of the oldest whisky in the warehouses, that represented whisky made by Robert Brown, the 3rd generation of master distiller, who was at the helm of Glen Moray from 1959 until 1987 as well as casks filled in the 80’s and 90’s by my predecessor, Ed Dodson. We’ve intertwined these with whisky that has spent its full term in first-fill sherry casks and also a proportion that has been finished in port, to develop the layers of complexity in the overall bottling. The port finished whisky brings a little lightness, which we felt perfectly balances the more robust flavours of the sherry and madeira casks in the blend.” – Graham Coull
It was an absolute honour to co-host this incredibly special evening with Graham, the master distiller of Glen Moray and to have some of our loyal readers experience it with us.