Masters’ Pride – Experiencing the Art of Blending at Le Meridien!
George Bernard Shaw once said “Whiskey is Liquid Sunshine”!
No validation required, ask the connoisseurs! I experienced a houseful of aficionados – all deeply involved in a fabulous conversant session on the ‘water of life’.
At Pondi, level 12 of the imposing sky-high Le Meridien Gurgaon, United Spirits had organized an engaging session for the savants, the whiskey lovers. Ajay Nayyar, Brand Ambassador – North, United Spirits, took the house on an exploratory cruise to Scotland, decoding the recipes of master blenders and opening them to the categories of Scotch.
He said, “It was a fabulous experience talking about all blended whiskeys – educating the house on how master blender picks up whiskeys from different parts of Scotland and then mixes them giving it his own recipe – now that recipe remains consistent for 100 of years. It’s very fascinating.”
- Only whisky from Scotland is termed as Scotch – something that has been matured there for at least 3 years.
- Black dog Triple Gold Reserve – an exceptional whiskey, typically rich with fruit flavor goes pretty well with just a fine plum cake.
- You need not have heavy snacks as accompaniments with your whiskey – just a few humble nibbles, maybe chocolates and condiments would do
- Whiskey is all about flavors and blending is fun. Try your own variation; for example what our maven, Mr. Nayyar, had concocted for us –
The Red Label Mule: Johnnie Walker Red Label married with sweetness and spice to create a signature served with ginger and fresh citrus. A masterpiece!
There is no right way to have your whiskey except one:
Water is the most important – it has to be purified. If you’re having whiskey on rocks, the ice shouldn’t be frozen with salty water else it might attenuate the flavors whirling the whiskey into a debacle.
The evening proceeded with the gathering tasting premium blends from Black Dog, Red Label, Black Label and other delectable concoctions at the side of hors d'oeuvres.
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This Article is Written by Saumya Chandel
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