A taste of the Highlands on our islands

It was fortunate that I was seated next to Glenmorangie and Ardberg global ambassador Hamish Torrie at the dinner. First, because he was able to explain further the subtleties and contrasts of the whiskies we were about to try, and second, because I had been to Scotland two months before and now discovered that he was behind some of the most creative marketing campaigns of the two single-malt whiskies in the LVMH portfolio.

With his 30-year experience in the drinks industry when he joined the company in 1999, Hamish was responsible for leading Ardbeg through its renaissance and getting back its position as the Ultimate Islay Single Malt. It was also during this time that the cult following of Ardbeg, known for its distinctive peaty taste, spread from Scotland to the rest of the world. 

The occasion in Manila was a whisky-pairing dinner hosted by Glenmorangie and Ardbeg, led by Moet Hennessy Philippines managing director Olga Azarcon. From the Highlands of Scotland to the islands of the Philippines, we got a taste of two multi-awarded whiskies in the hands of an equally renowned chef.

Olga explained that in picking out the chef to partner with, they immediately thought of chef Tony Boy Escalante, the genius behind Antonio’s, for his creativity and openness in taking on a challenge.

For Tony Boy, it was the first time he was doing a whisky-pairing dinner, and it was a marvelous success. That was no surprise since Glenmorangie and Ardbeg are two very different flavors to work with; the former is subtler while the latter has a deeper, smoky flavor, giving the chef a wide range of flavor profiles to play with in four courses.

The menu started with Glenmorangie Original lending a smoky, sweet touch to a grilled endive dish with caramel roasted hazelnuts and a parmesan twist. It was subtle and just enough to whet our appetites for more.

Next plate was a langoustine or scampi drizzled with butter fondue, vanilla foam and Nectar D’Or orange sauce, and then came Quinta Ruban in the form of jus to accompany the chanterelle puree, baked marble potatoes, and tender and smoky wagyu loin.

For dessert, chef Tony Boy served whipped Brie de Meaux with aged balsamic and Ardbeg, adding depth to toffee and a selection of 72-percent-chocolate bonbons.

“There are no other names available on a global list of distilleries that would best represent the craft, legend and love for whisky of Scotland than Glenmorangie and Ardberg,” says Olga. “Glenmorangie still has Scotland’s tallest stills and is a pioneer in extra-maturation. It boasts a collection of single-malt whiskies that promise unparalleled smoothness, roundedness and elegance in a sip. They have been Scotland’s favorite single-malt whisky for already 30 years and Glenmorangie’s whiskies have consistently garnered high scores in credible spirit ratings and its Original, Signet and 18 Years Old, have all earned medals from the World Whiskies Awards.”

As for Ardbeg, “If perfection on the palate exists, this is it,” said international whisky expert Jim Murray when describing Ardbeg 10 Years Old in The Complete Book of Whisky.

The same could be said of chef Tony Boy’s brilliant dishes that night.