Drams, Dining & Distinction: An Exclusive Whisky Pairing Dinner with Manulife in China
June 23, 2025
We had the pleasure of hosting a multi-sensory single malt masterclass and culinary pairing experience for Manulife in China. Held at RARE, the evening took our guests on a sensory expedition through Scotland’s premier whisky regions, exploring how regional distillation styles and distinct cask maturations elevate gastronomy.
Rather than treating whisky solely as a standalone pour, our custom four-course menu paired each expression with dishes crafted to unlock hidden flavor layers:
1. Linkwood 12 Year Old (Flora & Fauna) (Speyside | 43% ABV)
The Profile: Floral, nutty, and elegantly oily.
The Culinary Pairing: Entrée: Crab & Mentaiko Tart.
The Experience: To open the evening, this classic Speyside malt brought aromas of toasted almonds, herbal freshness, and honeyed malt. The rich, savory umami of the crab and mentaiko seamlessly complemented Linkwood’s delicate viscosity and crisp, anise-tinged finish.
2. Royal Brackla 12 Year Old Sherry Cask Finish (Highlands | 46% ABV)
The Profile: Sweet, velvety, and fruit-forward.
The Culinary Pairing: Poisson: Whisky Miso Halibut with Duo Asparagus.
The Experience: Moving to the Highlands, this Oloroso-sherried expression delivered lush notes of toffee, candied citrus, and warm baking spices. The delicate, flaky halibut—infused with savory whisky miso—melded effortlessly with the sweet, candied fruit and vanilla notes of the Royal Brackla.
3. Ardnahoe "Infinite Loch" (Islay | 50% ABV)
The Profile: Coastal peat, salted citrus, and campfire embers.
The Culinary Pairing: Main Course: Whisky Dry-Aged Duck with Figs & Red Peppercorn Sauce (威士忌熟成鸭胸配无花果红胡椒酱).
The Experience: Representing Islay's newest coastal distillery, Ardnahoe's Infinite Loch brought waves of sea breeze, coastal peat smoke, and zesty orange peel. The gamey depth of the dry-aged duck breast and the sweetness of the fig sauce provided a counterpoint to the dram’s briny peat and warming pepper finish.
4. Ben Nevis 9 Year Old 2015 – Signatory Vintage (Highlands | 57.1% ABV)
The Profile: Muscular, earthy, and richly sherried at cask strength
The Culinary Pairing: Main Course: Grilled Australian Angus M3 Short Ribs.
The Experience: Sourced by independent bottler Signatory, this 57.1% ABV powerhouse delivered heavy layers of espresso, dark molasses, raisins, and damp tobacco leaves. Poured against the rich marbling of the grilled short ribs, the robust spirit cut through the beef fat, revealing cocoa, licorice, and distant wood smoke.
The evening concluded on a sweet note with Flambé Peaches (威士忌酒烧桃子), capping off a masterclass that demonstrated how scotch whisky and fine dining can elevate each other to create an unforgettable tasting journey.
A massive thank you to the management and team at Manulife for their incredible energy and curiosity throughout the night.
May your future endeavors and collaborations be as multi-layered, rich, and well-balanced as tonight’s perfect pairings—Bon Appetit!
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