‘Pure water’ goes with everything!
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