In a culinary spectacle of unprecedented proportions, DEWAR’s Blended Scotch Whisky orchestrated a lavish Michelin-star dinner that brought together the gastronomic prowess of celebrated French Chef Gabriel Kreuther and the trailblazing Chef Charlie Mitchell, hailing from Detroit and recently distinguished as the first African American to clinch a Michelin star in New York City.
This exclusive epicurean experience unfolded as a grand celebration to mark the introduction of DEWAR’s Double Double 37-Year-Old Blended Malt. The meticulously curated Double Double menu not only showcased the flawless union of the distinct culinary styles and flavors of these esteemed chefs but also highlighted the artistry involved in blending malts within the 37-year-old Scotch whisky.
Guests were treated to an exploration of the chefs’ culinary signatures – from Chef Mitchell’s avant-garde interpretation of New American cuisine to Chef Kreuther’s disciplined French expertise displayed at his eponymous two-star Michelin restaurant. The ‘double’ menu, a play on the DEWAR’s Double Double range, unfolded as a sophisticated and delightful dialogue through meticulously paired dishes.
Traditionally reserved for solitary savoring, the DEWAR’s Double Double series took on a new dimension as the chefs infused their creativity into crafting cocktails. The menu featured inventive pairings, such as Hokkaido Uni Bibimbap, a delicacy paired with DEWAR’S Double Double 21-Year Old Mizunara Oak Cask finished whisky, presented through a reimagined take on the classic Boulevardier cocktail delicately stirred over koshikari rice, introducing a nuanced blend of flavors.
The culinary journey continued with a Black Perigord Truffle infused with DEWAR’S DOUBLE DOUBLE 27-Year-Old Washed Pearled Barley, complemented by a floral rendition of an Old Fashioned. This sensory experience was skillfully paired with DEWAR’S Double Double 27-Year-Old Palo Cortado Cask Finish, featuring hints of lilac, lavender, and green chartreuse.
The pinnacle of the evening showcased Japanese A5 Wagyu Steak and Blue Lobster, paired with DEWAR’S Double Double 32-Year-Old Pedro Ximenez Cask Finish. This whisky, already a masterpiece, gained additional layers of complexity and richness through a unique washing process using unparalleled A5 Wagyu Steak, echoing the steak’s exquisite marbling and flavor profile. The whisky was then showcased in a unique variation of the classic Rob Roy cocktail.
The grand finale was marked by the presentation of DEWAR’S Double Double 37 Year Old – a rare, limited-edition blended malt that pays homage to the whisky-making traditions of Scotland’s Speyside region.
This exceptional whisky was served neat and accompanied by two exquisitely crafted Baccarat Massena crystal tumblers, further enhancing the tasting experience. Available for purchase in very limited quantities at a suggested retail price of $1,799, this unforgettable evening concluded with the pairing of DEWAR’S Double Double 37 Year Old with a Chestnut Crème “Tobacco Chantilly” Red Currant Sorbet, adding a sweet and sublime note to the celebration of culinary and whisky excellence.
https://www.dewars.com/us/en/double-aged-whiskies/double-double-37-year-old/
