Crafted to be enjoyed from the very first sip, Singleton whiskies are generally described as smooth and fruity, as a result of the casks used and a very gentle distillation process. A combination of European oak ex-Sherry casks and American oak ex-Bourbon casks gives the whisky a perfectly balanced, smooth profile.
A growing trend in the industry that has become popular in recent times, is the love and appreciation for pairing food with drinks, and not just any drink but pairing food and whisky, a match made in heaven. Whisky can provide a variance of flavours and aromas that completes the food and creates an amazing delightful indulgence.
Villa Rosa Kempinski recently hosted a whisky and food pairing dinner at their 88 – Asian Restaurant, as part of the Kempinski Connoisseur club, an evening that was an absolute treat. The invited guests savoured the rich, smooth taste of the Singleton 12-year-old, the sweet and spicy notes of the Singleton 15-year-old, and the bold, fruity flavours of the Singleton 18-year-old.
Singleton is famed for its rich, sensorial flavours, yet aims to demystify flavour for its customers; eschewing traditional tasting notes in favour of sensorial flavour descriptions of the liquid. The Singleton whisky is described as ‘luscious nectar’, ‘sublimely smooth’ with a ‘fruity decadence’.
The new Executive Chef at Villa Rosa Kempinski Andreas Mensch prepared a delicious 3 course meal, which was perfected pairing with the whisky. Singleton focuses on taste, not complexity, and its makers take more time and care every step of the way, even before the aging process begins. Creating simply delicious, deeply pleasurable, rich, smooth Single Malts, to be savoured from the very first sip. The Singleton is made to be unapologetically enjoyed.
The art of food pairing is all about bringing together food and drinks that will complement each other and show off the best of both – and of course, about remembering that everyone’s tastes are different and that enjoyment is the primary goal.
