A 190 year secret amongst whisky epicureans across the globe, Mortlach is known for its robust, muscular and rich character created from the very unique 2.81 distillation process – a magnificent feat unto itself. Enjoy this exclusive 5-course dinner, expertly paired by Executive Chef Maggie Trujillo.
Dinner is hosted by Ray Stencel, Diageo Reserve Portfolio Specialist and Trainer.
Friday, June 28 • 6:30pm
$210 per person, includes service charge
Oysters on the Half Shell Caviar, Rosemary Pink Peppercorn Mignonette
Penicillin Cocktail with Mortlach 12 Year
Oil Cured Copper River Salmon Gravlax Pickled Green Strawberry, Cucumber Gazpacho, Basil
Mortlach 12 Year – Wee Witchie
Seared Duck Breast Foie Gras Torchon, Beet Mostarda, Apple Rosemary Compression
Mortlach 16 year – Distiller’s Dram
Porchetta with Sage and Wild Mushrooms Creamed Corn, Ramp Pesto
Mortlach 20 year – Cowie’s Blue Seal
Bruleed Peach Shortcake Salted Caramel Flan
Blood and Sand Cocktail with Mortlach 12 Year