By Sacha Delfosse – editor bars&clubs

Campari Australia officially launched the new Glen Grant Five Decades expression last week with a whisky and food matching dinner at Sydney’s acclaimed Est restaurant.

Guests were greeted with an apple and sesame whisky sour cocktail, created for the dinner by Campari Australia brand ambassador Oliver Stuart using Glen Grant Major’s Reserve.

Throughout the dinner Stuart informed guests of the life and achievements of the distillery founder James Grant, and walked them through the different Glen Grant expressions that were matched to food.

“There is usually a thing in any Scotch whisky house that runs through, almost a thread or DNA,” Stuart said. 

“When I spoke to Dennis Malcolm [Glen Grant master distiller] when I was up in Speyside late last year and asked what is that DNA or thread, he said ‘it’s all about the dryness, a dryness of orchid fruitiness and almonds’.”  [continued below]

Whisky writer Franz Scheurer with Campari Australia brand ambassador Oliver Stuart

“If you think about fruits like apricots, they are very closely related to almonds, they are part of the same genus, and that’s a thread you start seeing through Glen Grant, it’s a very light, single malt whisky, due to the shape of our stills, and it's certainly very fruity,” said Stuart.

He pointed out that because of the light and fruity nature of Glen Grant whiskies, the Five Decades expression (which was served with dessert) was not matched with a chocolate or a richly sweet dish, as is common with many other single malts. Instead it was instead served with fresh mango, kaya crepe cake, coconut tapioca, and a honey and vanilla ice cream.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

Leave a comment

Your email address will not be published. Required fields are marked *