UNDERSTANDABLY, CHIVAS REGAL ARE VERY EXCITED ABOUT THE LAUNCH OF THEIR NEW WHISKY, THE CHIVAS REGAL ULTIS, THEIR FIRST BLENDED MALT SCOTCH WHISKY. FROM MILLIONS OF CASKS IN THE CHIVAS BROTHERS INVENTORY, LESS THAN 1% HAS BEEN HAND-SELECTED BY THE EXPERT BLENDING TEAM TO CREATE THIS SPECIAL BLEND.
So it’s a pretty big deal to say the least. And to celebrate, invited guests joined Chivas Brand Ambassador David Wallace for a unique sensorial dinner 53 floors above the city at Auckland’s fine dining restaurant The Sugar Club.
Guests were taken on a journey by David designed to reveal each layer of this luxury whisky, which is a tribute to the five generations of Master Blenders and made up of five of the most precious, signature single malts from Speyside, Scotland – the first blended malt Scotch whisky from the House of Chivas.
Helping David from a culinary perspective was Josh Barlow, the Executive Chef of The Sugar Club. Hailing from the Waikato, Josh Barlow has rich fine dining experience in Michelin star restaurants overseas including The Bath Priory, Hibiscus by Claude Bosi and Fera at Claridge’s, which notably was awarded a Michelin star within six months of opening.
In spite of his overseas experience, Josh has a special fondness for New Zealand cuisine and will often go out into the wild to collect the elements himself. Using this approach, Josh created a matching menu to David’s whisky tasting journey which not only paired perfectly but also incorporated Chivas Regal.
A highlight was the pheasant with pheasant bone consommé made with a touch of Chivas Regal.