‘Pure wa­ter’ goes with ev­ery­thing!

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Not ev­ery­one knows that whisky can ac­com­pany desserts – es­pe­cially if you are a ru­ral or town­ship fella like me. Usu­ally when hang­ing out with friends, braaied meat served with pap or bread is the favoured choice of cui­sine to go with the “pure wa­ters”.

What is un­usual though, is meet­ing the ge­nius be­hind the pro­duc­tion of your favourite drink. How cool is that? I have been ac­quainted with Glen­morangie for a while. How­ever, this week the whisky brand in­vited the me­dia to find out more about their prod­uct.

This in-depth in­tro­duc­tion went down in a glam­orous func­tion at The Grill­house in Rose­bank.

Glen­morangie master dis­tiller Bren­dan McCar­ron, was on hand to ex­plain the art be­hind the cre­ation of the fine Scot­tish whisky.

McCar­ron joined the com­pany three years ago and is a Glaswe­gian – mak­ing him the per­fect am­bas­sador for the brand.

He was in South Africa to speak about the dif­fer­ent sin­gle malt brands of­fered by Glen­morangie and to show how the sin­gle malt can be paired with dif­fer­ent menus.

The most im­por­tant nugget that I took home is how the process of pro­duc­ing their whisky in­volves us­ing nat­u­ral spring wa­ter to brew it – which val­i­dates the “pure wa­ter” syn­onym usu­ally as­so­ci­ated with whiskies. This al­lows those who par­take in the drink to pat them­selves on the back about how the drink is re­ally just a vari­a­tion of wa­ter.

McCar­ron, put on the spot by his guests to choose favourites, said Glen­morangie Orig­i­nal would be the best start for a new­comer.

“Def­i­nitely Orig­i­nal, and then move to dif­fer­ent flavours,” he said.

The dif­fer­ent whisky flavours were paired with a menu that in­cluded salmon, carpac­cio, lamb pot pie, and a dessert that com­pletely won me over – a cho­co­late shooter and a mac­a­roon, paired with the rarest of the dis­tillery’s gems.

LIQ­UID GOLD Glen­morangie is per­fect for pair­ing with an en­tire menu or to be in­dulged in on its own

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