The reason it is called double wood is becouse of over the period of maturation it is transferred from a traditional oak cask to a sherry cask. The traditional one gives smoothness and the sherry provides the depth and fullness to the flavours. Very nice.
Balvenie Whisky Dinner in Beijing
Event Grade: 4
Event Grade: 4
Photo courtesy: The Balvenie Distillery
Whisky is a new phenomenon in Beijing where interest is growing very fast together with all other gastronomic experiences. The demand for luxury products is still at large considering the financial difficulties around the globe. However China seems not to have been affected by it as hard as the rest of the world. There are many aspects that play to this role although because of this dining out; experiencing good quality culinary interest is still at large. The good thing about China is also that the other costs that are considered to be very high in Europe and the US can be considered as low here. That is why events like Balvenie whisky dinner can be arranged for an extremely cheap price. The cost for the evening was only 100 RMB per person and the whisky was basically all you can drink with a three course meal. Amazing deal, and there is no way you can find this in Europe.
The brand ambassador presented the whisky of Balvanie that was to be tried during the evening. Everything started off with a small tasting of 3 kinds together with a short presentation of the distillery. The tasted items were the 12-, 15-, and 21 year old whisky. All of them were enjoyable and pleasant to drink however my favourite became the 21 year old Port Wood. Very nice with depth, fullness with long and enjoyable finish. I usually go for the smokier Islay whisky however this smooth, silky and honey flavoured whisky was really enjoyable to have.
I was a little bit disappointed by the 15 year old single cask whisky. This one is higher on alcohol, stronger in taste and should be more powerful which the expectancy was given but when the beverage touched the tip of my tongue and rolled into my mouth for gastronomic indulgence the flavour was not as concentrated and dynamic as I hoped. I would actually rather go for the 12 year old which offers better personality to the scent, taste and finish.
Photo courtesy: 1949 The Hidden City
After the lovely tasting we moved into the restaurant which is located next door. The restaurant name is Taverna and offers Spanish influenced cuisine. A three course menu was offered with scallop as starters, sea bass or chicken for main and crème brulee for dessert. All dishes had whisky in it from Balvenie that made the flavours very nice paired. The starter and the dessert were absolutely wonderful however the main course was a bit odd for a whisky dinner since you want a steadier and heavy meal paired with whisky. Chicken and fish is a bit to light and easy to be paired with a smoky strong flavoured whisky.
Paired with the dinner it was offered a very special limited edition whisky from Balvenie, a 17 year old Sherry Cask selection. It was very nice with hints of sweetness, vanilla and cinnamon.
The evening ended with very nice company and conversations.
Enjoy with pleasure and enjoy with care.
Written by:
Founder
Alexander Yü
Food & Wine Editor
Sofie Johansson
Whisky is a new phenomenon in Beijing where interest is growing very fast together with all other gastronomic experiences. The demand for luxury products is still at large considering the financial difficulties around the globe. However China seems not to have been affected by it as hard as the rest of the world. There are many aspects that play to this role although because of this dining out; experiencing good quality culinary interest is still at large. The good thing about China is also that the other costs that are considered to be very high in Europe and the US can be considered as low here. That is why events like Balvenie whisky dinner can be arranged for an extremely cheap price. The cost for the evening was only 100 RMB per person and the whisky was basically all you can drink with a three course meal. Amazing deal, and there is no way you can find this in Europe.
The brand ambassador presented the whisky of Balvanie that was to be tried during the evening. Everything started off with a small tasting of 3 kinds together with a short presentation of the distillery. The tasted items were the 12-, 15-, and 21 year old whisky. All of them were enjoyable and pleasant to drink however my favourite became the 21 year old Port Wood. Very nice with depth, fullness with long and enjoyable finish. I usually go for the smokier Islay whisky however this smooth, silky and honey flavoured whisky was really enjoyable to have.
I was a little bit disappointed by the 15 year old single cask whisky. This one is higher on alcohol, stronger in taste and should be more powerful which the expectancy was given but when the beverage touched the tip of my tongue and rolled into my mouth for gastronomic indulgence the flavour was not as concentrated and dynamic as I hoped. I would actually rather go for the 12 year old which offers better personality to the scent, taste and finish.
Photo courtesy: 1949 The Hidden City
After the lovely tasting we moved into the restaurant which is located next door. The restaurant name is Taverna and offers Spanish influenced cuisine. A three course menu was offered with scallop as starters, sea bass or chicken for main and crème brulee for dessert. All dishes had whisky in it from Balvenie that made the flavours very nice paired. The starter and the dessert were absolutely wonderful however the main course was a bit odd for a whisky dinner since you want a steadier and heavy meal paired with whisky. Chicken and fish is a bit to light and easy to be paired with a smoky strong flavoured whisky.
Paired with the dinner it was offered a very special limited edition whisky from Balvenie, a 17 year old Sherry Cask selection. It was very nice with hints of sweetness, vanilla and cinnamon.
The evening ended with very nice company and conversations.
Enjoy with pleasure and enjoy with care.
Written by:
Founder
Alexander Yü
Food & Wine Editor
Sofie Johansson
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