Beyond the rocks
When one mentions Scotch whiskey to Filipino drinkers, more often than not, they’ll think “on the rocks” and leave it at that. Pernod Ricard Philippines, exclusive importer and marketer of popular international premium brands such as Absolut vodka, Martell cognac, Kahlua, and of course, Chivas Regal Scotch whiskey, recently flew in Darren Hosie, Chivas International brand ambassador. His mission? To share his passion for the Scottish national drink, the key idea being to showcase Chivas Regal 18 Year Old being enjoyed with certain foods and dishes; serving to enhance the product, and highlight the diversity that exists when appreciating the drink.
Held at the hottest nightspot right now, the Republiq Club at Resorts World, Newport City, a number of 18-year-old single malt whiskies from the Chivas Blend were first paired with chocolate shavings, almonds, sultanas and chocolate truffles. This was followed by a four-course dinner especially prepared by Republiq’s resident chef Fernando Aracama. Regular readers of this column will know that I’m violently allergic to alcohol, so I was resigned to taking ever-so-gentle sips just so I could appreciate how these shavings, nuts and dried fruits were enhanced by the whiskey, or how certain flavors and blends were heightened with the mix of the whiskey with these food items. Needless to say, I was an immediate favorite “neighbor,” given that after the “sip of sips,” I was ready to surrender my goblets of whiskey to whoever wanted it. Of course, I then had to contend with the fact that my section of the table became the most rambunctious and noisy!
As Darren, a frequent visitor to our country, carefully explained, there are no hard and fast rules on this blending of whiskey with food. Experimentation and experience count for everything here; and what becomes taste bud-Nirvana for one may not necessarily work for the next person. What is important is to recognize the endless possibilities, to stray away from the cliched notion that Scotch can only be imbibed and enjoyed “on the rocks.” It’s more than just pouring it over ice, because what the “ice” can’t see, the nose and mouth can savor and enjoy! Thanks to Darren, Chivas and Pernod, that message was brought home to us on a truly enjoyable night.
