A din­ner hosted by Glen­morangie cel­e­brates a pre­mium spirit in a clas­sic set­ting.

Belle - - Belle Promotion - Pho­to­graphs CHRIS CHEN Words HARRY ROBERTS Recipe ed­i­tor CHRISSY FREER

Guests were treated to a heady­dose of nos­tal­gia when Glen­morangie hosted a stylish din­ner in the clas­sic sur­rounds of The Old Clare Ho­tel in Syd­ney.

For Dr Bill Lums­den, pas­sion­ate whisky con­nois­seur and di­rec­tor of dis­till­ing at sin­gle-malt Scotch la­bel Glen­morangie, a day at the of ce is akin to be­ing a kid in a candy store. So it seems tting that for his lat­est con­coc­tion Dr Bill drew upon child­hood mem­o­ries of old-fash­ioned lolly shops, can­died fruit and boiled con­fec­tionary, lac­ing Pri­vate Edi­tion Milsean with notes of sweet nos­tal­gia. This strik­ing new drop was re­cently toasted at an exclusive din­ner in Syd­ney, with the grand C.U.B. Suite of The Old Clare Ho­tel pro­vid­ing a suit­ably nos­tal­gic foil.

“Whisky should be about en­joy­ment. It should be about fun. We don’t take our­selves too se­ri­ously in Scot­land,” ex­plained Dr Bill to the crowd of sin­gle-malt en­thu­si­asts and de­sign cognoscenti, which in­cluded ar­chi­tect Kelvin Ho and in­dus­trial de­signer Henry Wil­son. “The idea be­hind Glen­morangie’s Pri­vate Edi­tion range is to showcase ex­per­i­men­ta­tion, to do some­thing slightly dif­fer­ent, and Milsean is dif­fer­ent from any of the ex­per­i­ments I’ve done be­fore.” Aged rst in ex-bour­bon bar­rels be­fore be­ing ma­tured fur­ther and re-toasted in red wine casks im­ported from Por­tu­gal, Milsean’s unique ges­ta­tion has af­fected a heady mix of sweet and spicy avours: ginger, brown sugar, sweet to­bacco and cake mix.

At the din­ner, these tast­ing notes set the tone for stylist Steve Cordony’s el­e­gant ta­bles, which heaved with fresh plums, peaches and jars of con­fec­tionary, and were matched by the pi­quant fare of The Old Clare’s in-house restau­rant, Kens­ing­ton Street So­cial. Serv­ing up an ir­rev­er­ent take on hearty Bri­tish sta­ples, the menu neatly en­cap­su­lated the fu­sion of old-school crafts­man­ship and in­ven­tive panache that colours Glen­morangie’s Pri­vate Edi­tion range.

The same could be said of The Old Clare it­self and the su­perla­tive C.U.B. Suite. The for­mer ex­ec­u­tive board­room for the Carl­ton & United Brew­eries build­ing, this spec­tac­u­lar space was pre­served by a feat of en­gi­neer­ing, sus­pended in its en­tirety dur­ing the con­struc­tion of the ho­tel. Re­plete with orig­i­nal tim­ber pan­elling, par­quet oors and lofty ceil­ings marked by hand­some mould­ings, the apart­ment ex­udes the noirish glam­our of a gen­tle­men’s club from a by­gone era and proved per­fectly suited to an even­ing of re ned im­bib­ing.

This page The brood­ing en­trance to the C.U.B. Suite set the tone for the even­ing. Op­po­site page Ta­bles set with glass jars of boiled lollies and fresh fruit re ected Glen­morangie’s sweet tast­ing notes.

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