Cover Struan Grant Ralph, Global Brand Ambassador, Glenfiddich
Struan Grant Ralph, Global Brand Ambassador, Glenfiddich
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Tatler friends and special guests indulged in a crescendo of pleasure with the Glenfiddich Grand Series
Glenfiddich andTatler Malaysia recently had an exclusive private dinner to highlight the Glenfiddich Grand Series, a triumphant trio of exceptional whiskies. Tatler friends savoured three distinctive whiskies from the collection: the Glenfiddich 21 Year Old Gran Reserva, the Glenfiddich 23 Year Old Grand Cru, and the Glenfiddich 26 Year Old Grande Couronne, each with its own unique story and exquisite flavour profile.
Struan Grant Ralph, Global Brand Ambassador, Glenfiddich gave the guests a walkthrough on the significance of the series as well as the unique qualities of each whisky. Complementing the grandeur of the collection, Chef Jun Wong and her team at Yellow Fin Horse curated a culinary symphony that enhanced the tasting experience.
Read more: Inside the Luxurious Launch of Glenfiddich Grand Series
Tatler friends savoured three distinctive whiskies paired with delicious dishes
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Glenfiddich 21 Year Old Gran Reserva, a traditional Speyside whisky matured for 21 years and aged in rum casks, found its match in the harvest bites dish—an heirloom purple corn tartlet with smoked potato and Hokkaido scallop carpaccio featuring ginger lime dressing, trout roe, and wasabi. The smoky and fruity whisky notes beautifully balanced the dish’s textures and flavours.
Above Glenfiddich 21 Year Old Gran Reserva
Above Glenfiddich 23 Year Old Grand Cru
Glenfiddich 21 Year Old Gran Reserva
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Meanwhile, the Glenfiddich 23 Year Old Grand Cru, a fusion of Scotland and France where the whisky spent 23 years maturing in American and European oak casks before being elegantly finished in rare French cuvée casks, took centre stage alongside the Amadai tilefish dish, boasting crispy fish scales, dual kelp sauce, shiso flower, and lemon zest. The coal-fired baked yacon dish, adorned with Kaviari Kristal caviar, crème fraîche, and hazelnut, harmonised effortlessly with this opulent whisky, creating a culinary masterpiece of contrasts and complements.
See also: Meet the design mastermind behind Glenfiddich 50 Year Old Simultaneous Time decanter
Above Glenfiddich 26 Year Old Grande Couronne
Glenfiddich 26 Year Old Grande Couronne
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Glenfiddich 26 Year Old Grande Couronne, the pinnacle of the Grand Series, the epitome of opulence with an extended finish in rare French cognac casks, was expertly paired with a selection of dishes showcasing its complexity and finesse. The whole baby Ezo abalone dish, featuring whisky liver sauce, and the coal-smoked duck breast with charred orange were the epitome of indulgence. Meanwhile, the charred caramelised Miyazaki short rib with charred kailan and chicken rice chilli perfectly balanced rich flavours and delicate nuances, echoing the whisky's own intricate profile.
Don’t miss: Glenfiddich’s Time Re:Imagined Collection Explores the Mark of Time on 3 Rare Whiskies
Guests were treated to a night of good whiskies and good food
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As glasses were raised, toasts made, and laughter filled the air while Struan continued to delight the guests with knowledge of Glenfiddich whiskies, it became evident that the marriage of Glenfiddich’s Grand Series and the amazing food had resulted in a night to remember. Guests were treated not only to an exploration of exceptional whiskies but also a journey through flavour and creativity.
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