Glen Scotia partners with award-winning chef for Seasonal Release whisky

The distillery has teamed up with The Balmoral Hotel’s executive chef to show case its limited-edition 12-year-old release,

Published 13th Nov 2021
Updated 13 th Nov 2021

Campbeltown-based distiller Glen Scotia has partnered with Gary Robinson, Executive Chef at The Balmoral Hotel, to showcase its new 12-year-old Seasonal Release, and explore the pairing of whisky and food.

In a short new film captured at the hotel’s SCOTCH Bar and kitchens, the chef is joined by Glen Scotia ambassador Gary Mills as they combine their expertise to discuss process, flavour and provenance while enjoying three new dishes created by Gary using the new limited-edition liquid.

Inspired by classic seasonal flavours including toffee, apple, orange citrus and warm spice, the Seasonal Release (54.7% ABV), uses a series of unpeated distillations from 2009 matured in first-fill Bourbon casks and American Oak hogsheads.

After maturation for eleven years, the liquid is then transferred and finished first-fill Oloroso hogsheads and heavily charred American Oak barrels for its final year, before marrying the casks together and bottling at cask strength.

It follows the success of the distillers’ limited-edition Sherry Double Cask Finish last year.

The Seasonal Release menu from Gary includes:
• Whisky-cured salmon with apples and celery
• Barbequed pork belly with a sticky whisky-honey sauce & braised pearl barley
• Poached pear salad, whisky caramel and pecan toffee

Gary Robinson arrived at The Balmoral in June 2019 having travelled the world - gaining over 25 years of global culinary experience, most notably in the honourable position of Head Chef to HRH the Prince of Wales.

Gary is a strong advocate for classical cooking techniques that retain the natural goodness of homegrown ingredients.

Glen Scotia brand ambassador, Gary Mills, said: “The 12-year-old Seasonal Release is another fine dram that brings together those unmistakably seasonal flavours with Glen Scotia’s subtle maritime style, and the result is something very special indeed.

“While the concept of food and drink go hand in hand, it’s been eye-opening to collaborate with Gary Robinson to delve deeper into flavour profiling and consider how they marry together to enhanceingredients on the plate and in a dram – or even better to be enjoyed together.

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“This sense of ‘togetherness’ is woven throughout Glen Scotia, which for centuries has endured by virtue of the unique spirit of its community.

"Food and celebrations, often centred around the town market cross, are part of the history of our tight-knit community in Campbeltown. We hope this partnership will provide some wonderful inspiration for our fans to make at home alongside a dram”

Executive chef Gary Robinson added: “I’m always excited to get into the kitchen and experiment, especially with a fine dram from Glen Scotia.

"The new 12-year-old Seasonal Release is a hero ingredient in the three dishes I’ve created. Each dish showcases an indulgent seasonal flavour profile, with the whisky really enhancing each ingredient.

“I created these dishes with the vision that they are the perfect recipes to bring people together - not too complicated to recreate at home and each offers a really special meal for friends and family to come together, gather around a table and enjoy."

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In the Victorian age, Campbeltown was known as the whisky capital of the world, with over 30 distilleries packed into the town.

Only three distilleries endured and prevailed to the present day, and Glen Scotia stands proudly among the last of the many.

The brand achieved global recognition this year after its 25-year-old single malt whisky was crowned Best in Show and thus Best Whisky in the World at the San Francisco World Spirits Competition.

The Seasonal Release retails at £75, and is available for purchase now from the Glen Scotia website and through UK specialist retailers.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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