Aberfeldy Food Pairing @ Woobar, Kuala Lumpur

We recently had the pleasure of partaking in an Aberfeldy media sensorial journey at WooBar, W Hotel KL -  where the Aberfeldy 12, 16 and 18 were paired with a 5 course meal.

 

Established in 1898, Aberfeldy is a Highland Single Malt and the distillery draws its waters from the Pitilie Burn, known to contain deposits of alluvial gold.  

Alberfeldy is crafted by Malt Master, Stephanie MacLeod, who has been with the distillery since 1998 and its malt master since 2006. Stephanie holds the distinct honour of being the first woman to win the International Whisky Competition’s coveted and prestigious title of Master Blender of the Year for the fifth consecutive year, as of 2023. 

 

The dinner at Woobar was hosted by Dexter Ng (Bacardi-Martini Asia Pacific Trade Ambassador) and Timothy Gomez (Bacardi-Martini Asia Pacific Customer Marketing Manager, Malaysia). Dexter took us through the tasting notes of the Aberfeldy, and even introduced us to the Malt Master, Stephanie MacLeod (who showed up... by way of a video, hehe).

The highball welcome drink with an orange slice garnish took the edge off from being stuck in a KL jam caused by the massive downpour.

The Aberfeldy 12 was paired with two types of appetizers - the cured salmon trout and torched hokkaido scallop. I kept telling anyone who would listen that the scallop paired so well with the 12 - the subtle seafood sweetness elevated the fruity honey sweetness of the Aberfeldy.

Cured salmon trout, pickled cucumber salad, apple gel and Torched hokkaido scallop, lime, grilled chili dressing.

The 16 was paired with the main courses - roasted duck breast and grilled angus beef loin. The 16 held its own against the stronger tasting red meats, which isn't surprising as the 16 was aged in a combination of Sherry, Oloroso re-filled and re-charred cask which are known to impart heavier flavours (honey, spices, fruitcake and dark chocolate).

Roasted duck breast, spiced black plum, whisky orange sauce and Grilled Angus beef loin, charred asparagus, whisky lobster veloute

The 21, which is already akin to liquid dessert (honey, dried fruits, toasted nuttiness), was of course,  paired with the dessert.

Smoked chocolate mousse, citrus velvet bavarois, hazelnut pralinosa ganache and cacao tuile

We look forward to more brands and outlets exploring food x whisky pairings in the future, or even to experiment with infusing (more) whiskies into their cooking as part of the gastronomy experience.

Aberfeldy's core range of 12, 16 and 12 are bottled at 750ml, 40% abv and can be purchased at Jaya Grocer outlets and on popular e-commerce platforms, Lazada and Shopee. At time of publication, they retail online for RM330, RM526 and RM1,150 for the 12, 16 and 21 respectively.

Thanks very much for having us!

For more:  https://www.aberfeldy.com/

Images from Ogilvy Malaysia.

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