BuRNS NIGHT WHISKY MASTERCLASS WITH BENRIACH
FRIDAY 25TH JANUARY, FROM 7PM
The rocklin ROOM, HAYMARKET HOTEL
Enjoy a dram or two at a Burns Night whisky masterclass with BenRiach in The Rocklin Room at Haymarket Hotel. Scotsman Danny Whelan, an expert in scotch whisky production will host the evening celebrating the creativity of BenRiach’s unusual approach to Speyside Single Malt Scotch whisky, as he guides you through a selection from the distillery paired with seasonal canapés.
Following in the intrepid footsteps of its founder John Duff, The BenRiach distillery has been quietly experimenting since 1898, exploring the possibilities of Speyside malt whisky with a bold creative approach to whisky distilling, cask maturation, and blending. The ingenious team of whisky makers distill three distinct styles of whisky; classic, peated, and triple-distilled. The distillery is one of just two remaining Speyside distilleries to produce malted barley from our own floor maltings, a time-honoured craft we celebrate once a year during malting season.
19.00 Arrival in the Rocklin Room for a pre-dinner cocktail with BenRaich Classic 10
19.30 Whisky masterclass with four-courses of whisky paired with seasonal canapés followed by a closing Penicillin Cocktail with BenRiach 10 Classic, Lemon Juice, Honey Water and Ginger.
21.00 Brumus Bar will be open to guests
Places for this whisky masterclass are available at £40 per person to include the whisky tastings and canapés.
Commence the evening with a BenRiach 10 Classic served with a Ginger Soda, followed by these whisky and canapé pairings:
BENRIACH 10 YEAR OLD
Smoked salmon blini, dill and lemon crème fraîche
Five spice tuna sashimi, soy and sesame mayonnaise
BENRIACH 10 CURIOSITAS (PEATED)
Fried goat’s cheese, tomato chutney
Mini fish and chips
BENRIACH 12 SHERRY WOOD
Sirloin steak, hand cut chips and Béarnaise sauce
Smoked trout rillettes, crispy corn and guacamole
BENRIACH 21 TEMPORIS (PEATED)
Fresh fruit skewer
Churros toasted in cinnamon sugar, chocolate sauce