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