Glenfiddich hosted a 125 Year Anniversary Dinner at Centennial Parklands Dining presented by Whisky Ambassador, James Buntin, a dual celebration of Glenfiddich and Centennial Park attaining 125 years of age. The intimate event unveiled two new limited release expressions, the Glenfiddich 125th Anniversary Edition and the Glenfiddich Anniversary Vintage.
A welcome cocktail, “And See My Baby” was served on arrival, a creation by bartender Adam Bastow, a Finalist in the Glenfiddich Pioneers Cocktail Competition. Light and easy sipping, the drink was made with Glenfiddich 15yo stirred with Pedro Ximenez and plum bitters.
James Buntin, Glenfiddich Whisky Ambassador
During a historical presentation by Anthony Dunsford, Director Visitor Experience at Centennial Parklands, a curious dram was passed around. Pleasantly peated on the nose, the Glenfiddich 125th Anniversary Edition (not the Anniversary Vintage) was revealed to be the first peated Glenfiddich expression. Made using Speyside peat, it has a smoky character without the maritime and salty nature of Islay whiskies. On the palate, it is vibrant with creamy notes and peat, and a lingering finish that invites you to sip some more of this sensational dram.
Glenfiddich 125th Anniversary Edition (Peated)
This limited edition dram is meant to replicate what Glenfiddich would have tasted like 125 years ago. Bearing no age statement, the whisky is bottled at 43% ABV and aged in sherry and American oak and will be available in October for $150.
Centennial Parklands Dining
A three course dinner by chef Paul Kavanagh followed, each dish paired with various Glenfiddich expressions.
Glenfiddich 12yo cured salmon, beetroot relish & citrus aioli
The Glenfiddich 12yo cured salmon with beetroot relish and citrus aioli was perfectly matched with the Glenfiddich 12yo expression, a delightful pairing that echoed whispers of “more please” around the dining room.
Oregano and Glenfiddich 18yo glazed chicken breast
Next came the Oregano and Glenfiddich 18yo glazed chicken breast, with potato fondant, sautéed spinach and roast vine cherry tomatoes paired with Glenfiddich 18yo. The chicken was underwhelming and while the whisky marmalade glaze added a layer of flavour, the whisky character was a little lost among the sweetness of the glaze.
Vanilla creme brûlée
Dessert was a moresih Vanilla Creme Brûlée with orange chocolate and raspberry garden with honey topped with Glenfiddich 21yo infused ice cream. A match that was made in heaven along with the Glenfiddich 21yo.
Dark chocolate truffles with Glenfiddich 30yo were a special combination that normally would have put a fine whisky end to the experience, but the star of the evening was about the be unveiled.
James Buntin with Glenfiddich Anniversary Vintage
The Glenfiddich Anniversary Vintage (55.2% ABV) is indeed a rare collection. Only 286 bottles are available worldwide with only five bottles making the journey to Australia.
On Christmas Day 1987, Glenfiddich’s centenary anniversary, the whisky was placed in European sherry casks for a quarter of a century before Glenfiddich Malt Master, Brian Kinsman pre-selected a small number of the centenary casks so that on the 125th anniversary, cask number 19996 was to become the Glenfiddich Anniversary Vintage.
Commemorative Glencairn Glass
The whisky is dark bronze in colour with a rich nose of fruit cake and cinnamon, a hint of citrus and vanilla sweetness. Luxurious on the palate, it is rich with spice. ginger, sherry and sweetness with a long and lingering sweet and oaky finish.
The Rare Collection dram was served in a commemorative Glencairn glass, “celebrating 125 years of pioneering spirit” which guests were invited to keep.
The Glenfiddich Anniversary Vintage is available in October 2013 and will retail for $1,250 AUD.
The Glenfiddich 125 Year Anniversary Dinner was held on Monday 14 October, 2013 at Centennial Parklands Dining, Grand Drive, in Centennial Park NSW.
Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.
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