Media and industry professionals gathered at Gildas Wine Bar in Surry Hills last night to celebrate the launch of their new paired pintxos menu, designed to enhance the flavours of The Glendronach Scotch Whisky.
Honouring the Spanish sherry asks that the whisky is aged in, Gildas Head Chef Zach Elliott-Crenn has crafted a limited-edition menu of sherry-infused Spanish small plates to complement The Glendronach’s permanent single malt range.
Stuart Reeves, The Glendronach Brand Manager, Brown-Forman, says: “2024 marks the global restage of The Glendronach range, one that leans into the distillery’s more than 200 years of whisky mastery while also introducing a more modern visual identity and creative direction.
“We couldn’t imagine a better way to introduce this new era locally than with a partnership that celebrates and puts a fresh perspective on the sherry casks that have always given our whisky its distinct Spanish flair.”
The trio of dishes includes a butter puff pastry, topped with piperade, The Glendronach 12-Year-Old glazed piquillo peppers, anchovy and olive crumb; a skewer of pan-seared Alborhos Island scallop and apple poached in The Glendronach 15-Year-Old caramel; and a bechamel-stuffed jamon croqueta dressed with jamon glazed in The Glendronach 18-Year-Old.
From now until Saturday 14 December, guests at Gildas can enjoy a full tasting flight, featuring all three snacks and single malts, or individual pairings. To top and tail the tasting experience, a festive Spritz, Ronnie, has been crafted from The Glendronach 12-Year Old, Campari, grapefruit and cava, followed by a traditional caramel dessert infused with the flavours of The Glendronach 18-Year-Old.
Explaining the concept for the menu, Elliot-Crenn says: “Our goal with this menu was to capture the heart of the Basque Country, blending the deep history of sherry with the unique character of each Glendronach whisky. It’s an exciting fusion, bringing traditional pintxos together with the rich depth of Scotland’s sherry-aged single malts.”
On the evening of the launch event, guests enjoyed the full tasting flight at Gildas before being whisked away in black London cabs to the premiere of the British Film Festival for a screening of Blitz.
