This five-course tasting dinner promises to be an unforgettable evening of culinary excellence and whiskey mastery.
Experience an extraordinary evening of culinary and whiskey excellence with Chef Scott Paton and Balvenie Brand Ambassador Sean Fennelly. This exclusive five-course tasting dinner will feature meticulously crafted dishes paired with exceptional Balvenie whiskeys, creating a harmonious journey of flavors and aromas. Sean Fennelly will guide you through each pairing, offering insights into the unique characteristics of each whiskey and the craftsmanship behind them.
Menu
HAGGIS BEIGNET
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Balvenie 12
The Balvenie Doublewood 12-year-old gains its distinctive character from maturation in two different wood types – American and European Oak, creating a rounded dram, rich with sweet vanilla and spicy oak notes.
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TURBOT
bordelaise, scallop
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Balvenie 16
The Balvenie French Oak 16-year-old aged initially in American oak casks before being finished in casks that previously held a bright, floral aperitif from the French Charentes vineyards, offering fresh notes of honey-glazed stone fruit and citrus oil.
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VENISON
swede, pancetta
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Balvenie 17 Week of Peat
The Balvenie “The Week of Peat” 14-year-old produced for only one week a year, and initially to satisfy the curiosity of Distillery Manager, Ian Millar in the early 2000s, this unusually rich, smoky Balvenie gains sweet bonfire tones from mainland peat, cut from Speyside.
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CHOCOLATE
whiskey, walnut
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Balvenie 21
The Balvenie Portwood 21-year-old casks of decades-old Balvenie are transferred for the final months of their maturation into mighty port ‘pipes’ that previously held fine port wines, lending the final dram distinctive notes of juicy red fruit and an indulgent, creamy mouthfeel.
Date
1st November 2024
Time
6:30pm
Price
£200 per person
Want to linger a little longer in luxury?
Why not make the most of your evening and wake to the Devonshire countryside and book an over night break?
