Snapshots from a sit-down malt dinner

A select guest list featuring medical practitioners from the city were invited by Audi Kolkata and Brandon Toborg, reserve brand ambassador, Diageo, for a specially curated sit-down malt dinner, preceded by whisky cocktails, at JW Marriott Kolkata on September 8.

By Text: Anannya Sarkar
  • Published 12.09.18
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A select guest list featuring medical practitioners from the city were invited by Audi Kolkata and Brandon Toborg, reserve brand ambassador, Diageo, for a specially curated sit-down malt dinner, preceded by whisky cocktails, at JW Marriott Kolkata on September 8.

The pairings

Burrata Fresca con Insalata Mista con Pomodoro e Balsamico with Cardhu 12 years: Fresh burrata with mesclun lettuce, tomatoes and balsamic was paired with the easy-going Speysider that is a clean, crisp oak and sweet malt that evokes flavours of honeyed flapjacks and home-made caramel squares.

Costolette di Erbe Aromatiche con Purea di Barbabietola e Spinaci Appassiti, Cappero di Buerre Blanc with Lagavulin 16 years: The herb-crusted sea bass with beet mash and wilted spinach was paired with the smoky Lagavulin that is rich and dry at the same time, typical of southern Islay. 

Torta Al Formaggio Al Limone with Dalwhinnie 15 years: The delectable lemon cheesecake was paired with the simple 15-year-old Dalwhinnie from the Highlands that has notes of apple, blossom, honeysuckle, pear and a touch of smoke. 

Cappuccino di Broccoli con Schiuma di Bacche: This broccoli cappuccino with berry foam, served with fresh bread on the side, was used as a zuppa before the heavier pairings were brought out.

Ravioli Ripieni Fatti in Casa Con Asparbi Asparagi, Vino Fondu with Clynelish 14 years: The home-made ravioli with zesty asparagus and wine fondue was paired with the Clynelish 14, known for its delightfully complex, spicy and perfumed nose, with a floral hint. The malt’s multilayered palate, with a citrus hint on a honey background and a trace of brine made this the perfect choice for the white sauce of the ravioli.

“My personal favourite is a tie between the Dalwhinnie and the Lagavulin, the latter because it’s rare to see it being paired with fish and not meat,” said Brandon Toborg, reserve brand ambassador, Diageo, and the man behind the pairings. Guests sniffed and swirled their malts as their origin and the best pairings were discussed. The most sought-after question? “To add ice or not to add ice to your malt?” Brandon’s answer: “Take a neat sip first to understand the taste of the malt and then add ice if you have to.”

Pictures: Arnab Mondal