Platinum standard

Even whisky lovers follow a platinum standard.

Diageo Philippines recently launched the Platinum Label, an 18-year-old blended Scotch whisky of the Johnnie Walker range, at Aracama restaurant at the Fort Strip in Taguig City. 

Johnnie Walker master blender Jim Beveridge crafted Johnnie Walker Platinum Label for today’s increasingly sophisticated global consumers. Its delicate, smoky blend embodies the characteristic and full flavors of Johnnie Walker-blended Scotch whiskies, reflecting a strong, sweet and elegant Speyside style and subtle Islay smokiness. It offers a twist that features well-stewed fruit, malty cereal, smooth creamy vanilla and tangerine sweetness.

At the launch, Johnnie Walker reserve brand ambassador Jeremy Lee said, “The Platinum Label is an intense, smooth and contemporary blend, crafted from some of our most treasured whiskies, for those who know what they want in life — especially from their whiskies. It is rich and refined — delivering the distinctive depth and complexity that is synonymous with Johnnie Walker.”

Fe Mir, Diageo Philippines marketing manager, said, “The Platinum Label is a thoroughly modern interpretation of the ‘private blends’ that our company has produced from the very beginning. It is a timeless showcase of modern eloquence and a reflection of heritage brought forward for the elite of today. The label embodies the evolving taste of today’s modern, astute drinkers. We are confident that this new blend is set to be the platinum standard for many intimate yet extraordinary gatherings to come.”

La Fête de la Musique

The night unveiled an elegant affair when Sofitel Philippine Plaza celebrated this year’s La Fête de la Musique in a residential-style gathering at the Imperial Residence. Guests enjoyed a French feast prepared by the hotel’s executive chef Eric Costille.

Goran Aleks, Sofitel GM, said, “We celebrate music annually at the hotel and we are thrilled that our close friends and partners have come to share this occasion with us. The Manila Symphony Orchestra string and wind ensembles and songstress Chase Shellee performed for us, and the evening was simply exquisite.”

Guests nibbled on canapés, which included foie gras terrine on fusette with wine crystals and apricot, Bresaola cubes with honey dew and cantaloupe, marinated prawns in caviar cream and ginger-glazed chicken with soya jus.

The Garde Manger corner featured a selection of cheeses and charcuterie. Chef Eric prepared tapas a la minute for guests at the Imperial Suite kitchen like pan-fried beef skewers with mashed potato, steamed shrimps with squid ink risotto and pan-fried duck liver dressed in mango chutney and raspberry balsamic.

In celebration of La Fête de la Musique, the Imperial Residence featured a special champagne and caviar room, a martini bar at the suite’s veranda overlooking the bay and a Belvedere vodka bar.