What Went Down at The Dalmore Whisky Appreciation Dinner

Whisky lovers and friends enjoyed the whisky brand’s signature expressions alongside Koma Singapore’s curated four-course menu

Whisky lovers and friends gathered at Koma Singapore on July 7 for a special appreciation dinner organised by Tatler Singapore and Emperador, the Philippines’ largest liquor company. That evening, the spotlight was on The Dalmore, the company’s flagship whisky produced by legendary Scotch distillery Whyte and Mackay.

The versatility of the whisky was first showcased in the welcome cocktail—an invigorating highball created with The Dalmore 12. Guests then proceeded to the main dining room for the whisky pairing dinner, which began with an introduction about The Dalmore and its expressions by brand ambassador George Schulze.

Don't miss: 7 Rare and Iconic Whiskies You Need to Invest In

The dinner started with The Dalmore 12, an outstanding expression that teased the palate with notes of Seville oranges, dried fruits and vanilla, and complemented the clean and ocean-fresh taste of the assorted sashimi. Up next was The Dalmore 15, described as the “epitome of the house’s style” with its nuances of Mandarin, vanilla and ginger interspersed with dark chocolate and caramelised oranges. Complex and delicious with just a touch of peat, the whisky held its own with the accompanying assorted maki.

A favourite amongst the guests was The Dalmore King Alexander III, which stood out for its rich and enticing flavour profile, even more so with guest’s choice of main course—the sweet and caramelised miso black cod or the decadent Wagyu beef sirloin enriched with the aged red miso glaze and caramelised onion butter.

It is no secret that whisky pairs well with chocolate, and the final expression of the night, The Dalmore 21, came with the restaurant’s classic Bonsai—made with molten dark chocolate and crunchy praline in the shape of a bonsai.