Whiskey or whisky whether you spell it the American or traditional Scots way, there's one thing for sure: it has fans all around the world.
For those wishing to enhance their overall dining experience with the perfect shot, Hue Dining has partnered with Michter's Distillery to launch a seasonal whiskey supper until October 29. The menu for this unusual pairing (HK$550) offers both sweet and savory items to pair with four of Michter's whiskies and cocktails. Reservations are required at huedining.com.hk due to limited seating.
"We hope guests can get an introduction to American whiskey in a relaxed setting, and to experience how the Michter's range can be enjoyed in cocktails, sipped neat, or even paired with food," said Michter's brand representative Tom Wood.
Diners can sample the limited release of Michter's US*1 Barrel Strength Rye Whiskey, with its toasty butterscotch, cinnamon and cherry flavor profile and a dry oaky finish.
Also served neat is Mitcher's US*1 Original Sour Mash Whiskey, named after the process that creates it. Made using similar principles as creating sourdough bread, the Sour Mash starts out like a bourbon and finishes like a rye.
Cocktails to go with the food include Rye Crusta, made with Michter's US*1 Single Barrel Rye Whiskey, orange curacao, maraschino and lemon juice, and Cold Drip Old Fashioned, a mix of Michter's US*1 Bourbon Whiskey with cold-drip coffee bitters and brown sugar, garnished with orange peel.
"When we received our allocation of the Barrel Strength Rye, we were thinking of ways to let consumers taste the whiskey," said Wood, "We knew that Hue was famous for its high tea and thought it could be interesting to adapt the concept into a whiskey supper menu."
Part of learning how to enjoy whiskey is understanding the process it is made, and a good way to do so is to visit the Tales of the Macallan Volume I pop-up store at Landmark Atrium. Available until October 21. The Macallan offers a space for the public to learn more the distillery, which was set up in John Grant's Easter Elchies House.
The pop-up also introduces the limited edition whisky Tales of the Macallan Volume I, crafted by lead whisky maker Sarah Burgess.
"Tales of the Macallan tells of remarkable individuals and an exceptional spirit," she said. "Each of these people left their mark on The Macallan with their unique contribution and legacy alive in our brand's DNA and in every drop of our whiskey to this day."
In collaboration with Lalique, who first partnered with The Macallan in 2005, the single malt is bottled in a handcrafted crystal decanter and placed within an almanac book depicting Grant's story.
"Just like The Macallan Estate and Easter Elchies House, this whisky echoes of a very old tale," said Burgess, "Wood spices, sweet wood smoke, and antique oak are omnipresent and make a perfect liaison with the ripe fruits and spices."
Predictably, the price of the precious dram is upon request, but those wanting to try something a little less painful to the pocket can look for Chivas Brothers' Secret Speyside Collection of eight rare single malts.
The collection, which has finally come to Hong Kong, is available at Ami and its bar -Wood Ear - in Central. It features 18 to 30-year-old releases from three Speyside distilleries.
Caperdonich (or "secret well" in Gaelic) is a closed distillery, known for its gently peated sweet single malts. The three releases from there are an 18-year-old (HK$1,888), a 21-year-old (HK$2,988) and a 25-year-old (HK$6,188).
Also included in the desirable 15-bottle collection are three individually numbered rare single malts from Glen Keith, Longmorn and Braes of Glenlivet (from HK$1,780).
Alan Winchester, a Chivas Brothers Scotch whisky icon, said: "Speyside is the treasure chest of Scotch and brimming with untold stories. The contents of the collection have been hand-selected to help shine a light on some seldom-seen distilleries, their rare malts and unique histories."