A Tour of Scottland Through a Scotch Whiskey Dinner
The Tam O’Shanter shared the delights of pairing Glenlivet Scotches with exquisite and special creations by their executive Chef Oscar Pacheco. Throughout the evening Mark Shalter of the Glenlivet introduced us to the fundamentals of scotch and the intricacies of production and flavor. Mark also talked about the history of the Speyside (Livet) malts and delicate whiskies that were originally distilled by George & J.G. Smith and how the process has remained unchanged since 1905.
Approaching the Tam O’Shanter, all guests were welcomed by the Scottish pipes and drums played by Harry and Amanda Farrar, who have been part of Tam O’Shanter events since 1991. Once we entered, the staff cheerfully welcomed us and a festive spirit was evident as the night began.
The opening reception, after all the guests were seated, started with a delightful Chutney Crostini Salad, made of fig chutney and goat cheese, on a crostini. To compliment the fruity flavors of our starter, we were offered a Chivas Regal and soda cocktail with a lemon twist. This lovely combination got our taste buds tingling for more!
As a First Course, Baked Brie with a Port Reduction was served and paired with Glenlivet 15 year. The complex maltiness and spiciness of the 15 was a fabulous compliment and a great introduction to the amazing single malt Scotches to follow.
For those of us who were not familiar with the complexities and the different tastes of scotch, Mark took us through an incredible experiment of adding single drops of water into a glass of pure “neat” scotch. With the single first drop, suddenly more distinguished and subtle flavors came to life. And after swirling the glass a tiny bit, the added water seemed to “open up” and enhance the distinctive aroma of the Glenlivet 15. Mark invited us to continue to add drops of water until the flavor suited our particular palette and had the preferred "finish" or "after-taste". It was explained that the amount of water added is a unique personal experience and there is no “correct” amount of water to add.
For our next or “Second Course,” a Pear and Stilton Salad consisting of fresh pears, Stilton Bleu Cheese and mixed greens tossed with a Poppy seed dressing. The paired Scotch for this course was a Glenlivet 12 year. The combination was very sunny and cheerful, without any loss of personality against the fruity taste of the salad. It was noted that the 12 year is the star item and the benchmark for The Glenlivet single malt Scotch whiskeys.
Between courses, as the guests chatted about the Scotch and delicious food, music and Scottish sounds by Harry and Amanda continued to entertain the group.
As the Main Course, two choices were offered, Lawry’s Tam O’Shanter Signature Prime Rib of Beef or a Roasted Duck Breast. Both were paired with the archived and rare Glenlivet 21 year. Different from the previously tasted Scotches, the 21 has a very distinctive sherry character and a very apparent peaty smokiness. And what a treat! (Thank you Mark!) Many folks noted a stong, yet smooth, flavor of floweriness and spice as well.
Our evening of tasting was finished off with a dessert of Apple Bread with Summer Berries in a Sabayon Glaze paired with Irish Coffee. Delicious!
A special thanks to General Manager Bryan Lytle and Marketing Manager Ana Schultz for continuing to provide such great events for our local community.
Stay tuned for upcoming Tam O’Shanter events and special evenings of enjoying fine food and spirits. Tam O’Shanter also often has an array of ongoing evening entertainment so be sure and stop by to check out the musicians playing in the bar area.
