Woodford Reserve and Rockpool Dining Group (RDG) have teamed up to offer the Barrel to Banquet dinner series, which offers cocktail and food matchings and Woodford Reserve inspired dishes.

RDG Chef Neil Perry has worked with the Woodford Reserve team to create a four-course menu which aims to highlight some of the key Woodford Reserve flavours. Prior to the food, guests will be taken through a tasting of three Woodford Reserve bourbons by ambassadors Thalita Alves and Linus Schaxmann.

“Woodford Reserve is wonderfully complex and well balanced. There are over two hundred detectable flavours in our bourbon – 212 to be exact. People are often surprised that whiskey pairs so incredibly well with a wide variety of dishes, the complexity of the bourbon with the food can take you on a unique ride,” Alves said.

The menu includes charcoal roasted scallops with orange gremolata crumb paired with Woodford Reserve’s Distiller’s Select, chamomile syrup, mandarin and lemon and slow roasted lamb shoulder with lamb fat potatoes served with Woodford Reserve Distiller’s Select with macadamia and walnut bitters.

Also on offer is a limited-edition personal selection created by Rockpool COO Frank Tucker. He worked with Woodford Reserve’s Master Distiller Chris Morris and Master Taster Elizabeth McCall to come up with his own personal batch of whiskey. The selected profile is then made and bottled into 180 personalised single litre bottles. Each bottle has a custom label with Rockpool’s name.

The collaboration runs from 1 April to 30 April at Rockpool Bar and Grill in Sydney and Melbourne, with the cocktails also available at the bar, bookings can be made direct through the restaurants.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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