Pepper’s Steakhouse hosted Glenfiddich’s Global Ambassador Struan Grant Ralph for an exquisite edition of its “Meat the Whisky Maker” events.
Glenfiddich’s Global Ambassador, Struan Grant Ralph, was in the Algarve for a unique evening of whisky tasting and storytelling at the Tivoli Marina Vilamoura. Held at the hotel’s Pepper’s Steakhouse, the “Meat the Whisky Maker” dinner was attended by industry partners and whisky lovers eager to discover the brand’s exclusive collection of malt whiskies.
A born storyteller, the Scotsman led the event, sharing Glenfiddich’s origins as he presented the Glenfiddich 12 and 18 year old, the Experimental Series Glenfiddich IPA Experiment and Glenfiddich Fire & Cane, and two special and rare editions: the Glenfiddich 21 year old and the Glenfiddich 23 year old.
More than a whisky-tasting event, the dinner showcased each malt whisky in a surprising pairing format created by award-winning head barman Nelson de Matos. For each whisky, the mixologist blended exquisite cocktails to bring out their unique characteristics. Together with a tasting of the whiskies in their purest form and an exclusive menu, these pairings offered guests an incomparable gastronomic and sensory experience.
The evening started with a welcome drink in the hotel’s The Argo bar, where Nelson de Matos presented his first cocktail: 12-year-old Glenfiddich, apricot liqueur, dill and soda, paired with an amuse-bouche of wagyu Cecina on a saffron-flavoured crostini.
Dinner was served at the restaurant’s large mezzanine table. The first dish, scarlet prawn carpaccio garnished with caviar, kaffir lime and fleur de sel, was paired with Glenfiddich 18 year old, mixed with whisky liqueur, mint, celery, olive soda and Kinome leaf.
Then, two whiskies from Glenfiddich’s Experimental Series were presented. First, the Glenfiddich IPA Experiment, a zesty and hoppy single malt scotch whisky aged in bespoke craft IPA barrels. In a cocktail, it was blended with sparkling wine, Ladano, cedar and spices and paired with delicate turbot, cornbread and creamy shiracha.
Then, the Glenfiddich Fire & Cane, revealing a bold fusion of smoky and sweet notes obtained by marrying peated whisky and malts matured in bourbon barrels and then finishing in rum casks. This mellow malt was blended in a cocktail with Moscatel Roxo and Palo Santo in a glass brushed with peanut butter and gold dust and paired with a Chateaubriand served with parsnip puree, truffle, smoked peas and muscat sauce.
The dessert, a crème brûlée with white chocolate ice cream and citrus beads, was carefully created to bring out the flavours of the Glenfiddich 21 year old. It was mixed with Brazil banana liqueur and 10 year old Madeira wine in a cocktail topped with a white chocolate tile and tonka bean with citrus notes.
For the final tasting, the exclusive Glenfiddich 23 year old was served neat, with a chocolate cigar, chocolate gold, Ruby Chocolate Petazetas, and an incredible performance by Struan Grant Ralph, who recited Robert Burns’ “Address to a Haggis”. An authentically Scottish moment to bring an outstanding “Meat the Whisky Maker” event to a close.
