Alberta bison Bolognese over pappardelle with smoked Ontario aged cheddar cheese.
Accompanied by Glen Scotia 15
Roasted beet and granny smith apple salad with panko crusted goats’ cheese, maple, bourbon balsamic, and cold pressed olive oil..
Accompanied by Glengoyne 18
Chipotle and cumin marinated pork loin finished with whiskey mushroom cream sauce, served with cheddar and bacon stuffed twice baked potatoes and chef’s vegetables. Complemented with traditional Scottish Haggis!
Accompanied by BenRiach 1998 Single Cask
Chocolate almond tiramisu with roasted almond and pomegranate, cranberry chocolate bark.
Accompanied by Laphroaig Triple Wood
Dave Cuthbertson will present the address and offer a toast to the Haggis, which will be processed into the hall, led by Piper Juhan Puhm. Teachers Highland Scotch Whisky will accompany the toast to the Haggis.
Ian Beattie will lead off the featured whiskies with Glen Scotia 15 year old by Loch Lomond Distillers, who are established in the whisky distilling region of Campbeltown. Glen Scotia 15 has been released as part of the brand's relaunch in 2015 and is matured in bourbon barrels. This delicious malt whisky has notes of ginger, vanilla, sea spray and spice.
Ross Brown will present this evenings second Single Malt, from the whisky distilling region of the Highlands. Glengoyne 18 yo is a replacement for Glengoyne's 17yo that appeared in their revamped range in late 2012. This tasty dram is a mix of refill sherry casks and a generous mix of first-fill sherry-matured whisky.
Dave Cuthbertson will talk to the special characteristics of a Single Cask Whisky, such as the BenRiach 1998 Single Cask. This is an 18 year old triple distilled BenRiach single malt, released as part of their 13th batch of single cask bottlings. It was finished a Pedro Ximénez Sherry puncheon - 670 bottles were produced.
Raymond Martinelli will share what he has learned while visiting the Laphroaig Distillery and finish the whisky presentations with the evenings final expression… Laphroaig Triple Wood from Islay. This whisky has been matured in bourbon barrels, before being transfer into quarter casks, and a third maturation in Oloroso sherry European oak butts. A flavour that is filled with oodles of peat smoke and sweetness.