Handcrafted Scottish gins that stand up to bold tastes

The Star

a day ago

Spicy, floral hints alongside rich rose, fruity notes at tasting session
A PREMIUM Scottish gin tasting session at a Spanish-Indian fusion restaurant in Subang Jaya, Selangor, was accompanied by a pairing of tapas.
Guests who attended the event were served samplings of Cao­runn (pronounced ka-roon) Gin, which is handcrafted in small batches at Balmenach Distillery in Grantown-on-Spey.
According to Asia Euro Wines and Spirits senior sales manager Lau Tong Meng, the gin label had been locally available for over 10 years and targeted those with a preference for fruity and fragrant notes.
Four flavours were served at the tasting session.
They were 1824, which has a fresh but slightly spicy and floral aroma; Blood Orange which, as its name implies, has a zesty orange flavour; and Raspberry Gin with distinct flavours of the fruit.
All three have an alcohol vo­lume of 48%.
The strongest blend, Highland Strength, carries an alcohol level of 54% and has a masculine character of pepper and juniper.
Charged with the food pairing menu was La Cocina Sky View restaurant owner Jega­nathan Letchumanan, 61, who runs the establishment with his wife Zarmila Muniandy, 51.
Grilled fillet of wild sea bass on a bed of fennel and asparagus cream.
Jeganathan studied hotel management and administration in Chur, Switzerland, before joining Cunard, a British shipping and international cruise line.
Jeganathan has worked on two ships, the Queen Elizabeth 2 and MS Vistafjord.
He started as a dining room steward and was subsequently promoted to chief wine sommelier. His last position was maitre d'hotel.
At the tasting session, guests started with an appetiser of creamed Manchego and Grana Padano cheese garnished with black and green olives on crostini.
The first gin to be presented was the 1824. It was served in a wine goblet, with a can of tonic water and red apple slices on the side.
The first impression on the nose were fragrant floral notes. This was further enhanced by the addition of apple slices, gi­­­ving it a fruity lift.
Accompanying the first tasting was pani puri with a filling of blue crab meat, mashed potato, boiled eggs, Dijon mustard, fresh dill, rosemary and thyme.
Wasabi mayonnaise topped the ensemble while the shells sat on a spread of guacamole.
Second tasting was the Blood Orange. The addition of star anise unlocked a dark chocolate flavour in the spirit.
With ice and a dash of tonic water, it took on the character of a rich chocolate milk.
'Pani puri' with a filling of blue crab meat, mashed potato, boiled eggs, Dijon mustard, fresh dill, rosemary and thyme.
The added lemon changed it to a fresh, tangy drink.
Accompanying the second tasting was a grilled fillet of wild sea bass.
The fish sat on a bed of fennel and asparagus cream. It was topped with alfalfa sprouts, coriander and a red chilli brunoise in a vinaigrette dressing. The salad had a dash of truffle oil.
For the third tasting, the Rasp­berry Gin was served.
The worst thing to do with this blend is to have it mixed with anything sour like assam boi, for example, cautioned Lau.
'The character of this blend is soft and demure, very ideal for a romantic candlelight dinner.'
The addition of dried rose buds gave this spirit the flavour of a rich rose syrup.
A grilled chicken Hariyali accompanied this blend. The poultry was marinated in a green sauce of fresh mint, coriander, green chilli, and yogurt.
Highland Strength was presented for the last tasting. The addition of orange skin softened its masculine notes, paving the way for a smoother drink.
Drinkers need to be mindful of its strength, said Lau.
Though this gin may have taken on an easier nature taste-wise due to the orange peel, it has lost none of its potency.
A spicy, juicy lamb kofta featuring the minced meat of a New Zealand leg of lamb accompanied the last pairing. It was served with a hummus made from cannellini beans.
LA COCINA SKY VIEW, No.8D, M Floor (Rooftop), Jalan USJ 10/1J, Taipan Business Centre, Subang Jaya. Tel: [phone]. Business hours: Monday to Friday, 11am to 3pm and 5pm to midnight. Saturday and Sunday, 11am to midnight.
This is the writer's personal observation and is not an endorsement by StarMetro.