Cover Johnny Walker whisky tasting set
Johnny Walker whisky tasting set
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Tatler House at the Mandarin Oriental Kuala Lumpur was transformed to house the event over two nights
Tatler Malaysia and Johnnie Walker hosted an exclusive whisky tasting at Tatler House at Mandarin Oriental, Kuala Lumpur over two nights to showcase the celebrated Johnnie Walker Blue Label Ghost & Rare Series. This selection of whiskies are crafted from irreplaceable “ghost” whiskeys from distilleries that closed long ago, used to create the award-winning Johnnie Walker Blue Label.
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Derrick Kong, Chia Yong Wei, Ling Hee Keat and Lim Chin Han
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Guests on both nights were welcomed by Johnnie Walker brand ambassador Chong Wai Keng. Canapés were shortly served, consisting of foie gras terrine with kumquat gel alongside truffle arancini with ricotta cream. Welcome cocktails were sipped alongside the light bites.
Soon after, the whisky enthusiasts were invited into the main dining room that was transformed for the event. A midnight blue table setting spanned the rectangular table, surrounded by clear glass cabinets boasting the Johnnie Walker Blue Label Ghost & Rare Series. The bar was serving whisky-based cocktails.
Dinner began with an impressive dish of veal slices with tuna sauce accompanied by a crisp celery salad. This was followed by a luscious pasta dish of silky ravioli filled with burrata and mushrooms with pumpkin purée and gorgonzola.
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Whisky tasting set
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After enjoying the first two courses, the whisky tasting commenced. A tasting set of five Johnnie Walker whiskies was presented in front of each guest. Included were the Johnnie Walker Blue Label, Johnnie Walker Blue Label Ghost & Rare Glenury Royal, Johnnie Walker Blue Label Ghost & Rare Pittyvaich, John Walker & Sons King George V and the John Walker & Sons Bicentenary 28 Year Old.
Conducted by Chong, each guest was invited to taste the whisky neat, then drip in drops of water. Chong explained that the addition of water improved the aroma of the spirit, resulting in nods of agreement from guests.
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Datin Jean Liew
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Chong explained that only one in 10,000 casks in reserves of over 10 million Scotch whiskies is used to craft Johnnie Walker Blue Label, showing the exclusivity and limited nature of the spirit. Guests also tasted the John Walker & Sons King George V, an exclusive combination of Scotch whiskies.
After the tasting, dinner resumed, accompanied by live music in the form of a saxophone player. The third course of the night was a tender spring chicken served alongside baby carrots and kale, which guests tucked into delightfully. The last savoury course was a grilled beef tenderloin with smoked corn purée and a whisky cream sauce. Sweet endings came in the form of a luscious dark chocolate mousse with a light banana cream, which guests enjoyed to end the evening.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
