Royal Salute recently hosted a whisky pairing dinner for the launching of what they dub the King of Whiskies, the Royal Salute Time Series 52-Year-Old Single Cask Finish Scotch at the St.Regis Kuala Lumpur, with celebrated perfumers Barnabé Fillion creating three bespoke scents to be paired with three Royal Salute signatures, The Signature Blend, The Malts Blend and The Lost Blend.
The Signature Blend, The Malts Blend and The Lost Blend
We spoke to Royal Salute Brand Ambassador Jasper Epsom about the three blends and this pairing, and why the brand’s philosophy is. Royal Salute was first created in 1953 as a gift for Queen Elizabeth II’s coronation. Considered the pinnacle of luxury in the world of whisky and does not age anything for less than 21 years and is said “ Royal Salute begins where others end”.
“Throughout the history of Royal Salute, the brand has released a series of limited-edition bottlings for those connoisseurs who are search for something particularly unique and special. This year this limited-edition bottle happens to be a 52YO Single Cask whisky of which there are only 106 bottles available worldwide. The two bottles available in Malaysia have already been sold off to private collectors for RM138,888. The Royal Salute 52YO Time Series blend is comprised of some of our most valuable single malts and grain whiskies. Each of the individual components are aged for 38 years before being blended together. After blending the whisky is then filled back into a second fill American oak barrel to age for a further 14 years resulting in a 52-year-old single cask blended scotch whisky. This process brings together the complexity of an incredibly aged blended scotch with the beauty of a single cask barrel to create something truly exceptional and unique.” — Jasper Epsom, Brand Ambassador of Royal Salute Malaysia.
Royal Salute Olfactory Studio
The Olfactory Studio is a series of multi-sensorial experiences that invites guests to discover new ways of tasting whisky. It demonstrates how the magic of ingredients and the art of blending brings out beauty and complexity in cuisine, perfumery, and in Royal Salute’s distinguished whiskies. Created by world class perfumer Barnabe Fillion the Olfactory Studio is designed to explore the three core expressions like never before. Each perfume has been specifically created to pair with the matching whisky through a collaboration between Mr Fillion and Royal Salute Master Blender Sandy Hyslop. Through nosing and tasting the whisky paired with the perfume the olfactory senses are heightened to lift the tasting experience to a new level. Just like the food pairing, each of the perfumes is created using ingredients that pair with the whisky.
The Royal Salute Whisky Pairing at St Regis
Royal Salute is a brand that is heavily associated with luxury cues. As such selected venues must match this level of opulence and sophistication. Not only is St Regis extremely luxurious it is also an iconic venue that perfectly balances contemporaneity with tradition. Something that Royal Salute also aims to achieve.
Ricotta cheese, young mango salad
The simple amuse bouche packed so much more flavour that it looked, with the young mango salad served in the style of a pai tee with its fresh and vibrant flavours, followed by the watermelon balsamic ricotta cheese ball being a punch of intensified sweetness, the two bites started the dinner on the right foot.
Orange & Lime Lamb Salad
Crispy crouton, jicama, prune chutney, candied almond, apple celery dressing
Royal Salute Signature Blend Perfume
Full, deep fruity flavours with a subtle smokiness, sweet aromas of citrus fruits overlayed with a subtle spice
The dish were rolled jicama flesh rolled crisp, with strong punchy lamb flavours, much like a jicama spring roll. The candied almonds and prune chutney added an umami sweetness, with the apple celery dressing adding a layer of greenness to the dish. The dish went well with the Signature Blend Perfume and which had notes of spice and fruit, while the Signature Blend whisky had a certain smokiness that complemented the goat.
Scallion & Ginger Steamed Sea Grouper
Carrot, zucchini flower, onion green pea tartlet, shoyu and cardamom beurre blanc
Royal Salute Malts Blend Perfume
Super sweet and rich, apricots, creamy vanilla and banana crème brulée all rounded off with a touch of spicy clove boiled sweets
The Malts blend had quite a bold disposition, but the highlight was the fish that was perfectly sous vide. The texture of the fish was ultra tender, which comes loose with the tug of a fork. The flavours were reminiscent of otak-otak, with the onion tartlet work well with the malt-forward whisky. the perfume on the other hand, was quite sweet and had notes of bergamot and black pepper.
Yuzu With Smoked Chocolate Ice Cream
Royal Salute Lost Blend Perfume
Juicy sweet pears, fresh hazelnuts, charred orange rind completed perfectly with aromatic smoky peat
The lost blend are a range of whiskys that no longer exist and is named in honour of Queen Victoria’s Diamond Jubilee. The smoky dessert worked well as yuzu has a natural zing and brightness to it, with the smoky chocolate ice cream exuding a creamy mouthfeel, working well with the peaty flavours of the perfume, which had a strong muskiness to it, and the smokiness of the Lost Blend itself.
The Royal Salute Olfactory Studio Experience
“Royal Salute is a brand that is heavily associated with luxury cues. As such selected venues must match this level of opulence and sophistication. Not only is St Regis extremely luxurious it is also an iconic venue that perfectly balances contemporaneity with tradition. Something that Royal Salute also aims to achieve.”
For those looking for something as elegant as this, there will be another said dinner pairing of the Royal Salute Olfactory Studio which you can experience for yourself on the 15th January 2021 at Mandarin Oriental Kuala Lumpur.
St. Regis Kuala Lumpur
6, Jalan Stesen Sentral 2,
Kuala Lumpur Sentral,
50470 Kuala Lumpur
+603 2727 1111