Pairing of The Glenlivet variants, with Executive Chef Manish Sharma of The Oberoi, Gurgaon.
Recipe 1
Lamb Tagine with Pearl cous cous and vegetables paired with The Glenlivet 12 years.
A fragrant pile of chewy couscous, tender vegetables, and tangy-sweet onions is perfectly matched with the honeyed, floral, fragrant nose of the Glenlivet 12 years. Not as sweet, however, as the nose might suggest. The finish is pleasantly lengthy and sophisticated.
Recipe 2
Pan seared foie gras with warm brioche and Glenfiddich whisky sauce paired with The Glenlivet 15 years.
The rich, buttery and delicate foie gras compliments well with The Glenlivet 15 years . The palate is full and rich with winter spice; cinnamon and cloves with notes of chewy resinous wood lending a well-balanced acidity slowly melting away, coating your tongue in a wash of flavour.
Recipe 3
Roast pumpkin and goat’s cheese ravioli with smoked tomato sauce paired with The Glenlivet 18 years.
A truly special ravioli packed with the goodness of fresh flavours that are enhanced with smokiness and sweet-tart balsamic. Elegantly marries the big and well-rounded notes of chewy sultanas and sherried peels, barley sugars and toasty cereals of the 18 year old Glenlivet.
Recipe 4
Assiette of eggs benedict spinach, smoked salmon and honey glazed ham Streaky bacon, chicken and pork sausage paired with The Glenlivet 21years.
The decadent flavour of the Eggs Benedict with the oak Smoked Salmon and the aromatic Honey Glazed Ham gently amalgamates into the firm sherry notes of The Glenlivet 21 years . The unique star anise and marzipan hints, punctuates the creamy texture with a gentle spice on the palate, on the finish.
Recipe 5
Sous vide Angus Wellington with silky parsley mash with beetroot and artichoke confit paired with The Glenlivet 16 years.
The peppery notes of parsley with the robust flavours and textures of the Angus elegantly accentuates the hint of marmalade and subtle spices of The Glenlivet 16 years. The palate being floral is followed subtly by oak and a fair amount of spice.
Recipe 6
Bacon wrapped pork filled with apricots and ginger Glenfiddich sauce, Stilton rarebit, tomato and green apple chutney paired with The Glenlivet 21 years.
The sweet smokiness of bacon has a lively freshness that announces itself to the long and delicious notes of honey, vanilla, pressed apples and a little cinnamon imparted by The Glenlivet 21 years.
Recipe 7
Strawberry and Camomile Tart paired with The Glenlivet 25 years.
A herbal and fruit infusion, the delicate tart highlights the notes of sherried peels and sultanas and emerges with a juicy touch. The finish is long and rich with winter spice, balancing the palate with a thick and smooth finish of The Glenlivet 25 years.
