Clear as glass

Clear as glass

Over 60 guests attended Whisky Magazine's inaugural reader dinner for an exceptional tasting of a range of Aberlour single malts. Marcin Miller was there

Awards & Events | 16 Feb 2000 | Issue 8 | By Marcin Miller

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Whisky magazine’s first sponsored reader dinner was held at London’s premier restaurant, Novellis EC1 and attended by Michael Jackson, Whisky Magazine’s constultant editor, David Boyd, master blender at Campbell Distillers who produce Aberlour and Georg Riedel, designer of the world’s finest selection of drinking glasses.After a champagne and canapé reception, the assembled company of some 60 guests was treated to an exceptionally interesting tasting of Aberlour 10 Years Old from four different Riedel glasses. The varying characteristics offered by the same spirit in a grappa, Cognac, port and malt whisky glass were astounding. Georg Riedel, designer of the celebrated glasses conducted the tasting demonstrating how different whisky can smell and taste when served in a grappa glass; tall and thin to a whisky glass; round and fat. The most extreme taste was harsh and spiritous in the tall and thin glass, and warm and honeyed in a whisky glass. It was difficult to believe that it was, indeed, the same whisky in each of the glasses, such was the disparity. The overall impression was that it is too easy to underestimate the role that glassware plays in the enjoyment and appreciation of fine whisky.Mr Boyd was brave enough to let the guests assess the new-make Aberlour spirit which had, in fact, been produced the day before the event. Although reactions to the intriguing bouquet were mixed, it was highly effective in showing the effect that maturation has on the development of whisky in general and Aberlour in particular.Michael Jackson introduced every whisky which had been especially chosen to accompany each course of a menu put together the celebrated UK chef Jean Christophe Novelli. We began with a 10 year old which we ate with the starter, moving on to a15 year old for the main course and finishing with Aberlour a’bunadh for dessert.Whisky Magazine would like to thank all who attended and contributed to making the evening a great success, and particularly to Aberlour and Riedel for their outstanding generosity. Each guest left with two Riedel single malt whisky glasses, a bottle of Aberlour 10 Years Old and a copy of the 4th and latest edition of Michael Jackson’s Malt Whisky Companion. Dr Chrystie also won a free prize draw and left with an additional six Riedel whisky glasses and four different expressions of Aberlour. Guests paid £80 a head which included a champagne reception, three course dinner, two tutored tastings, and a goodie bag valued at some £60. For, details of our next reader dinner, please consult our webside at
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