Basque country meets the Scottish Highlands in a unique – and limited run – whiskey and pintxos event at Sydney’s Gildas.
The unlikely combination was inspired by the Pedro Ximenez and Oloroso sherry casks in which the highland spirit is slowly matured. The casks, which are sourced from Andalucia, Spain, impart a unique richness and “flair” on The Glendronach’s whiskeys.
Gildas is a Surry Hills restaurant celebrating the pintxo (pronounced pincho) – in particular, the original pintxo of San Sebastian, consisting of a guindilla pepper, an olive, and an anchovy. A pintxo is a small snack typically eaten in bars in Basque country, in northern Spain.
The event will showcase three whiskeys, each paired with a pintxos devised by Gildas Head Chef Zach Elliott-Cren. They can be purchased individually, or as part of a tasting flight for $78.
“Our goal with this menu was to capture the heart of the Basque Country, blending the deep history of sherry with the unique character of each Glendronach whisky,” says Elliott-Cren.
“It’s an exciting fusion, bringing traditional pintxos together with the rich depth of Scotland’s sherry-aged single malts.”
First up is The Glendronach 12-Year-Old (20ml), paired with butter puff pastry topped with piperada, piquillo peppers glazed with The Glendronach 12-year-old, white Angelachu anchovy and an olive crumb ($26).
Next is The Glendronach 15-Year-Old (20ml) paired with a gilda of morcilla blood pudding, pan-seared Alborohos Island scallop, and apple poached in caramel made with The Glendronach 15-Year-Old ($32)
Finally, The Glendronach 18-Year-Old (20ml) – Jamon croqueta stuffed with bechamel, coated in pimenton bread, and dressed with jamon glazed in The Glendronach 18-Year-Old ($38).
The menu will also feature The Ronnie – a special edition cocktail with The Glendronach 12-Year-Old, Campari, grapefruit, and cava; and the Tocino de Cielo dessert special – a flan-style Spanish dessert made primarily from egg yolks and sugar – infused with The Glendronach 18-year-old and served with golden raisins.
“2024 marks the global restage of The Glendronach range, one that leans into the distillery’s more than 200 years of whisky mastery while also introducing a more modern visual identity and creative direction. We couldn’t imagine a better way to introduce this new era locally than with a partnership that celebrates and puts a fresh perspective on the sherry casks that have always given our whisky its distinct Spanish flair,” says The Glendronach Brand Manager for Brown-Forman, Stuart Reeves.
The pairing is available until Saturday 14 December. Find out more here.
