Campbeltown distiller Glen Scotia has partnered with Gary Robinson, executive chef at The Balmoral Hotel in Edinburgh, to promote its new 12-year-old Seasonal Release 2021, which follows on from the limited-edition Sherry Double Cask Finish last year.
Inspired by classic autumn-winter seasonal flavours, the Seasonal Release (54.7% ABV) is made of a series of unpeated distillations from 2009 matured in first-fill bourbon casks and American oak hogsheads.
After maturation for eleven years, the liquid is then transferred and finished in first-fill oloroso sherry hogsheads and heavily charred American oak barrels for its final year, before these casks are married and bottled at cask strength.
In a short film captured at the hotel’s SCOTCH bar and kitchens, the chef is joined by Glen Scotia ambassador Gary Mills to discuss three dishes made with the limited-edition liquid.
The Seasonal Release menu includes whisky-cured salmon with apples and celery, barbecued pork belly with a sticky whisky-honey sauce and braised pearl barley, and poached pear salad with whisky caramel and pecan toffee.
Executive Chef Gary Robinson commented, “I’m always excited to get into the kitchen and experiment, especially with a fine dram from Glen Scotia. The new 12-year-old Seasonal Release is a hero ingredient in the three dishes I’ve created. Each dish showcases an indulgent seasonal flavour profile, with the whisky really enhancing each ingredient.
I created these dishes with the vision that they are the perfect recipes to bring people together. [They're] not too complicated to recreate at home, and each offers a really special meal for friends and family to come together, gather around a table, and enjoy."
Inspired by classic autumn-winter seasonal flavours, the Seasonal Release (54.7% ABV) is made of a series of unpeated distillations from 2009 matured in first-fill bourbon casks and American oak hogsheads.
Glen Scotia Seasonal Release 2021
After maturation for eleven years, the liquid is then transferred and finished in first-fill oloroso sherry hogsheads and heavily charred American oak barrels for its final year, before these casks are married and bottled at cask strength.
In a short film captured at the hotel’s SCOTCH bar and kitchens, the chef is joined by Glen Scotia ambassador Gary Mills to discuss three dishes made with the limited-edition liquid.
The Seasonal Release menu includes whisky-cured salmon with apples and celery, barbecued pork belly with a sticky whisky-honey sauce and braised pearl barley, and poached pear salad with whisky caramel and pecan toffee.
Whisky-cured salmon with apples and celery
Executive Chef Gary Robinson commented, “I’m always excited to get into the kitchen and experiment, especially with a fine dram from Glen Scotia. The new 12-year-old Seasonal Release is a hero ingredient in the three dishes I’ve created. Each dish showcases an indulgent seasonal flavour profile, with the whisky really enhancing each ingredient.
I created these dishes with the vision that they are the perfect recipes to bring people together. [They're] not too complicated to recreate at home, and each offers a really special meal for friends and family to come together, gather around a table, and enjoy."
Gary Robinson in the kitchen
