Glen Scotia partners with chef Gary Robinson to explore ‘perfect pairings’ with its new Seasonal Release
This limited edition collaboration will see lucky guests sample a combination of limited edition whisky and first-class culinary fare
Iconic Campbeltown-based distiller Glen Scotia has announced a new collaboration with famed chef Gary Robinson of The Balmoral Hotel to promote its new 12-year-old Seasonal Release, and explore the perfect pairing of whisky and food.
In a short new film captured at the The Balmoral’s SCOTCH Bar and kitchens, the chef is joined by Glen Scotia ambassador Gary Mills as the pair join forces and use their expertise to discuss process, flavour and provenance while enjoying three new dishes created by Gary using the new limited-edition expression.
Inspired by classic seasonal flavours including toffee, apple, orange citrus and warm spice, the Seasonal Release, which sits at 54.7% ABV, uses a series of unpeated distillations from 2009 matured in first-fill Bourbon casks and American Oak hogsheads.
After maturation for eleven years, the liquid is then transferred and finished in first-fill Oloroso hogsheads and heavily charred American Oak barrels for its final year, before marrying the casks together and bottling at cask strength. It follows the success of the distillers’ limited-edition Sherry Double Cask Finish last year.
Meanwhile, the Seasonal Release menu from Gary, designed to be paired with the whisky, includes:
• Whisky-cured salmon with apples and celery
• Barbequed pork belly with a sticky whisky-honey sauce & braised pearl barley
• Poached pear salad, whisky caramel and pecan toffee
Gary Mills said of the collaboration: “The 12-year-old Seasonal Release is another fine dram that brings together those unmistakably seasonal flavours with Glen Scotia’s subtle maritime style, and the result is something very special indeed.
“While the concept of food and drink go hand in hand, it’s been eye-opening to collaborate with Gary Robinson to delve deeper into flavour profiling and consider how they marry together to enhance ingredients on the plate and in a dram – or even better to be enjoyed together.
“This sense of ‘togetherness’ is woven throughout Glen Scotia, which for centuries has endured by virtue of the unique spirit of its community. Food and celebrations, often centred around the town market cross, are part of the history of our tight-knit community in Campbeltown. We hope this partnership will provide some wonderful inspiration for our fans to make at home alongside a dram.”
Gary Robinson, meanwhile, added: “I’m always excited to get into the kitchen and experiment, especially with a fine dram from Glen Scotia. The new 12 year-old Seasonal Release is a hero ingredient in the three dishes I’ve created. Each dish showcases an indulgent seasonal flavour profile, with the whisky really enhancing each ingredient.
“I created these dishes with the vision that they are the perfect recipes to bring people together - not too complicated to recreate at home and each offers a really special meal for friends and family to come together, gather around a table and enjoy."