Auchentoshan’s ‘The New Malt Order’ at WIP

Tim Chew 19/08/2016 1 Comment

[Event]

MHB’s official photographer Andy Kho, and my friends Joey and Wei Lynn joined me on 26 July 2016 at WIP in Bangsar Shopping Centre for Auchentoshan’s ‘The New Malt Order’. Departing from the traditional ways of tasting whisky (eg. must drink it neat, or with just a couple of drops of water, etc. etc.), Auchentoshan’s event at WIP was a more modern and somewhat revolutionary take on how single malt whisky should be discovered, enjoyed and experienced.

Auchentoshan is made in the city of Glasgow, and is the only Scottish single malt distiller to triple distil all their whisky. Auchentoshan’s range of refined, smooth and complex flavours whiskies including the popular Auchentoshan 12, Three Wood and 18 have something for both novices and discerning whisky drinkers.

Auchentoshan’s ‘The New Malt Order’ is a series of events at W.I.P Bangsar for two weeks beginning 21 July 2016 and ran till 30 July 2016. In true Auchentoshan style, The highlight was the pop-up Taste Experiment Bar, allowing patrons an exciting way to customize how they experience the signature flavours of Auchentoshan – smooth and gutsy, approachable yet complex and secure enough to be enjoyed on the rocks or mixed into a cocktail.

Guest Chef Christopher Yee of the Top Shelf restaurant in TTDI, was enlisted to bring some of his creations to the Auchentoshan taste exploration. The young and innovative chef prepared some delicious canapes with Auchentoshan, to bring out the delicate flavours of each expression.

“Auchentoshan stands for its artisanal, approachable and alternative take on single malt whisky. This is why we have introduced ‘The New Malt Order’. We want to invite people to explore the diverse taste of single malt whisky in an unconventional way. During the bar takeover, whisky lovers will be able to create bespoke drinks that they enjoy while still amplifying the key flavours of Auchentoshan and delivering the essence of our whisky to patrons,” said Sally Lim, Marketing Manager, Beam Suntory South East Asia.

With Joey and Wei Lynn

The pop up bar was the focal point of the night with many guests trying their hands at making their own Auchentoshan cocktail!

Joey and Wei Lynn successfully created their own cocktails!

I got pretty Hanli to make mine

There were four (4) different cocktails to choose from, depending on what taste you prefer. We ended up having all four (4) of them.

We also had some delicious food to go along with the whisky

My fav was the foie gras canapes. Having reviewed Chef Chris’ Top Shelf restaurant in TTDI previously, I knew what he was capable of and he certainly didn’t disappoint!