Actually, unbeknownst to me, though I had been buying the Master Distillers Reserve regularly from the airport whenever I travelled, this range is only available to international travellers, read, Duty Free Shops. What they've done now is to extend the range, to another two varieties, namely the New Master Distiller’s Reserve Solera Vatted and the New Master Distiller’s Reserve Small Batch, and this was to be paired with the very special menu prepared by Dewakan's Executive Chef, Darren Teoh.
Upon arrival, Darren was making instant popsicles laced with, which is commonly used in Indian Restaurants as a mouth cleanser. Quite fascinating to watch how the yoghurt is immediately transformed into an ice cream.
To start, an interesting "snack"to accompany the Master Distiller's Range, these twigs, with their special Budu Mayonnaise. (Budu is a Kelantanese fish sauce, very salty on its own). The twigs were amazing, and were reminiscent of keropok lekor, although it's just made from flour apparently.
Traditional oak casks deliver the classic style of The Glenlivet of ripe fruit pear and gentle summer floral notes - while first fill American Oak provides depth, with creamy notes of coconut and soft fudge. Ex-Sherry oak is used to impart dried fruit flavours and spice aromas offering a deeper complexity and richness.
Lionel Lau, our host, has always insisted that tastes is very subjective, and that we are to explore ourselves and pair for ourselves...which is so true.
For the main course, Confit of Lamb breast, spring onions and marsala onion puree paired with the Master Distiller's Reserve Small Batch..
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