The Singleton has marked the release of its second Epicurean Odyssey edition, the 39 Year Old, with the launch of The Course for a Feast dining experience. The world-first gastronomic adventure offers guests the chance to create unique artwork while enjoying a very different kind of art on the plate and in the glass. Elite Traveler was invited to the inaugural experience in London.
Using cameras above the dining table, each guest was tracked by a camera above their heads as they feasted on five courses. Their movements were then transformed into glittering contours and bursts of color to create a moving digital artwork unique to the evening. The final work acts as a reflection of the long and winding maturation journey of the equally impressive 39 Year Old from The Singleton.
The whisky was aged in a variety of casks in what can certainly be described as an epicurean journey. The liquid started with 12 years in ex-bourbon casks before spending a further 27 years in a combination of ex-port, red wine, PX & oloroso sherry casks – the longest second maturation in the distillery’s history. Then, master of malt Maureen Robinson added a tantalizing layer of flavor by marrying the liquid in French Bordeaux barrels for just a few months.
To inspire its lucky subjects into action, The Singleton asked Ollie Dabbous, chef patron at the Michelin-starred HIDE London, to design a five-course menu that complemented the complexities of its latest release. This included a specially invented dessert in tribute to the whisky, a millefeuille of blackberry and muscovado crumble, containing drops of the precious whisky.
Dabbous was joined by his head sommelier Julien Sarrasin, who searched a library of Hedonism’s 6,500 wines for the perfect pairings.
Robinson said: “The 39-year maturation journey of The Singleton 39 Year Old was an epicurean exploration of the purposeful layering of texture and flavor, creating a topography of richness on the tongue. The artwork we created at The Course of a Feast was the perfect embodiment of this, as we mapped the interaction between one another to create a multi-layered one-of-a-kind piece of art.”
To mark the collaboration, HIDE London will also be the first location in the world where The Singleton 39 Year Old will be available by the dram for guests at the restaurant and bar to purchase.
The night culminated in the opening of one of the 1,695 bottles of The Singleton 39 Year Old and a tasting lead by Robinson, the artist who brought it to fruition. The first thing that strikes you about the whisky is its deep red-hued color, something brought about by the intensity of its casks. Bottled at a near-perfect cask strength of 46.2%, the rich liquid is best enjoyed without water.
Nose: A real Christmas malt. Rich fruit cake with notes of sherry-infused raisins and brandy snaps. A warming bouquet similar to a luxurious mulled wine.
Palate: The sweetness hits the palate immediately with a waxy texture coating the palate. Blackberry crumble and baked apples combine with a wooded spice that comes to the fore as it evolves.
Finish: A long finish with a lingering wooded spice with a light pepperiness. A menthol coolness is reminiscent of the light spice of peppermint creams.
The Singleton 39 Year Old Epicurean Odyssey is available for $2,680 (excluding duty and taxes) from selected retailers. The Course of A Feast by The Singleton dining experiences will be appearing in countries across the globe. To register your interest in attending one of these exclusive events, visit malts.com.