PR visit / All thoughts and opinions are, of course, my own.
– read more about my past adventures with Benriach here –
It’s not often I take the train across to Glasgow but when this invitation came along I couldn’t resist the opportunity to try some fascinating food along with the new expression from Benriach!
The event took place at GaGa Glasgow where chef Julie Lin had created a menu paired with the flavours in Benriach The Sixteen where the food had her South East Asian signature twist.
The tasting were hosted by Stewart and Charlotte from Benriach ambassador team. I’ve had the pleasure of meeting Stewart quite a few times earlier and love listening to his stories as he is one of very few brand ambassadors who has actually worked in whisky production. He has some fascinating stories and heaps of knowledge! He had even cooked up a syrup for the Benriach highball we started the evening with.
Amongst the food there were dishes like the kimchi fritters, laksa broth and an Asian Eton mess with pomelo and mango and it was really tasty!
The whisky is a 16 Year Old matured in a combination of three cask types: ex-bourbon, ex-sherry and virgin oak. It has notes of peaches, soft wood and subtle cloves and is a more rounded version of The Original Ten which is matured in the same type of casks.
We also had the pleasure of trying some of the GaGa Glasgow cocktails and I’d recommend the White Port Spritz or why not a Malaysian Coffee?
Thank you Benriach and GaGa Glasgow for a lovely evening.
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