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Chivas whisky session

SHARE   |   Sunday, 05 July 2015   |   By Ontametse Sugar
Chivas whisky session

Whisky paired with the finest food from the most experienced chef at a local prestigious hotel seemed like perfection made in beverage and food heaven. Lansmore Hotel held a very intimate whisky tasting from Chivas that was paired with Chef Rico Carlinsky’s mouth-watering three course meal. Every course meal was paired with a whisky, forming a great combination. Patrons for the day learnt a lot about whisky from Chivas Brand Ambassador Atlegang Moloko, who talked whisky language and expertise as if that was the first language that he was introduced to. He enabled novices to gain a keen appreciation of the brand and the quality of whisky and how to pair it with food in order to have that palatable experience. “It’s always a pleasure engaging with and learning from our local market. Guiding everyone through our most revered whiskies is not only a joy, but also an opportunity to garner feedback from our guests regarding the tastes they enjoy most,” Moloko said. One of the things that were explained was that putting water in a whisky does not destroy it anyhow as even before it is packaged it has to be mixed with water. The whisky food menu contained starters like chorizo and bamboo ramen and smoked chicken terrine with star anise emulsion. The main course was choice between duo of salmon role roulade with slow roasted tomatoes and potato and olive pave with prawn bisque or beef fillet with balsamic infused seswaa croquet coconut curry samp with rosemary jus and slow roasted garlic paste. The dessert was chocolate and strawberry mousse with passion fruit jelly and it had a little whisky added to it which made it melt smoothly in the tongue.

Chivas Regal has an enviable reputation as a leading Scotch whisky brand. During The San Francisco World Spirits Competition jury in 2013, they were awarded with Double Gold Medals to the Chivas Regal 18year, 21year and 25year whiskies. Those in attendance were guided through a journey of the Chivas range and got the opportunity to enjoy the taste profiles of the Chivas Regal 12, Chivas extra, Chivas-18 and 25. Lansmore General Manager Rupert Elliot expressed excitement on partnering with Benju once again as they always bring a fantastic experience. “We are incredibly pleased to have partnered with them once again as we brought back the second instalment of the Chivas Whisky tasting and food pairing,” he said. He referred to this as a testament to the fact that Batswana have a growing appreciation for fine whisky and indeed an enviably keen palate.  The Chivas Regal legacy had the guests in for a great experience.

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Within the Botswana market, Chivas is distributed by Benju through its relationship with French producer of distilled beverages, Pernad Ricard. David Judd, who is a Sales Manager at Benju, said their partnership with Lansmore continues to grow more exciting as he communicated their excitement to develop it further in order to benefit followers of both their brands.