Because Single Malt Doesn't Always Win

Of Blended Scotch & Dewars Whisky Academy

“Single malt whisky is the best kind of whisky…” or so they say. Well, it”s quite the misconception to have simply because, like most things that tickle our taste buds, it’s actually a case of preference and how one learns to enjoy whisky. That’s one thing we learnt a few weeks back at the ‘Dewars Whisky Academy’ held at Troika Sky Dining in Kuala Lumpur. It was an evening sampling of some fine blended scotch, courtesy of Bacardi-Martini Asia Pacific, who put on a vintage exhibition of Dewar’s selection of whiskies along with a delicious spread at Cantaloupe, Troika Sky Dining.

The main star of the night was the Scottish brand’s Blended Scotch Whisky 15, also called ‘The Monarch’ but we only got to taste its mature flavour after first going through the customary canapes selection such as some Foie Gras Haché and Traffalas Patatas Bravas that were served alongside cocktails like Dewar’s Highball and Dewar’s Dramble. They were a perfect introductory to a night of strong flavours.

Brand Ambassador Ricky Paiva flew in from Singapore and was on hand to double duty as a mixologist as well as explain the virtues of Dewar’s Blended Scotch Whisky 15

Dinner was a feast-ly affair, comprising of a six-course menu. Each course was accompanied by a signature Dewar’s cocktail, curated specially to complement the unique ingredients of the dishes served. Dishes like the Smoked Salmon with green apple puree, crème fraiche pickled shallot, Rucola cress and red apple air were all paired with Dewar’s Morning Glory Fizz. The cocktail is essentially Dewar’s 12 with fresh lemon, meringue, absinthe and soda.

With KL’s glistening skyline shining brightly in the background, 40-odd guests we were given the chance to pair Dewar’s whiskey cocktails with some very fine food from Cantaloupe amidst some great music by local vocal wizard, Gregory Ramanado.

Brand Ambassador Ricky Paiva guiding guests through the tasting of the Blended Scotch Whisky 15

By the time we got to the Wagyu Rump (served with asparagus, button mushrooms, ratte potatoes and black garlic Sabayon), we were already familiarised with the Dewar’s whiskey bold character, particularly the Blended Scotch Whisky 15. The wagyu was accompanied with Dewar’s Bobby Burns, a concoction of Dewar’s 15, Martini Rosso Vermouth, DOM Benedictine and bitters.

Magician and mentalist Zlwin Chew thrilled the guests with his magic tricks, among them a demonstration of his telekinesis ability by bending metal objects such as forks and coins.

Fancy that, having a Mr.Bean look-alike entertain you while sipping on some good blended scotch whisky

For those of you who don’t know, John Dewar & Sons Ltd was founded in 1846 by John Dewar, growing over the years from a tiny wine and spirits merchant shop in Perth, Scotland into a globally sought-after pour, with over 500 awards to the Scottish brand.

The process of double ageing is often credited to this amazing growth and as we sampled it that night at Cantaloupe, Troika Sky Dining, the single malt character of Dewar’s Blended Scotch Whisky 15 is one of bold, woody scents and smooth aftertaste. One can almost imagine the sheer quality of the oak casks used in its maturing of this special bottle. We think it’s a savory taste that you should get around to trying when you can.