Bowmore Trilogy Dinner Singapore

This was a social and we knew it. But the Bowmore Trilogy Dinner at Au Jardin Les Amis was not to be missed. It was a good chance to sample the 1964 Black, White and Gold. The dinner menu was the usual, done by Chef Galvin Lim. The table enjoyed the food. However, the dishes featured, although matched the single malts perfectly, weren't items I fancied. I was not really bothered about it though. I could just eat a little. I was mostly there for the whisky!

I understand that proceeds from the Bowmore Trilogy Dinner in New York City's Aureole contributed to National Geographic Mission Programmes. If my schedule had allowed it, I'd have flown into NYC for that. A pity this one in Singapore didn't do anything similar. It's a wasted opportunity, really. There was ALOT of money in the room tonight and I was really tempted to pursue some of my personal causes, but had to bite my tongue. I'll leave that to another occasion. I'm not sure I want the publicity. Heh.

There was champagne earlier that I identified as a Dom Perignon youngish- it was a 2000. It was always nice to begin an event with good champagne. In fact, I wanted to keep the palate clean for the Black, White and Gold. I'm fond of the various Bowmore expressions and am familiar with most bottlings already. There were cigars. But it was too hot and eeky to stand outdoors in the humidity to smoke those. The evening started properly with Alaskan crab with urchin, aquitaine caviar in chilled bonito broth was unusual, but nothing to scream about. It did match the Bowmore 12 y.o fairly well.

Then we moved on to the cod tongue wrapped in iberian ham to sit in an olive oil emulsion to match the Bowmore 15 y.o. I scrapped off the ham and prodded the tongue. Interesting. The main was the roasted US prime short-rib in seasonal vegetables to go with the Bowmore 18 y.o. I jabbed at it and sat that out. They didn't give diners a choice of mains and I forgot to mention it to the organizers about my food preferences. I had quite alot of bread to make up for it though. The roll of butter was quite tasty.

Dessert was a warm chocolate moelleux with goat's milk ice cream and the Bowmore 25 y.o. I loved this pairing. The dessert was not overly sweet and went beautifully with the one of my perennial Bowmore favorites.

Between the appetizers, main and dessert, we sampled a dram each for the Black, White and Gold. Ahhh....the familiar fruitiness and peat. Mango, guava, creamy goodness, tart and lingering aftertaste rolled in one after the other. Beautiful. The Black's sweet flavors are deceptively simple because its afternotes are long and complex. The White's afternotes linger clean and hint at more peat. The Gold, my favorite of all, is as multi-layered as they come in terms of an intriguing nose and swirl. I'm not going to expound on its individual flavors. Google them and you'll get a flood of information. Otherwise, my previous posts here, here and here, contain more information on the respective flavors and character of the Trilogy.

Ever since I was told to block the date for the Bowmore Trilogy Dinner in Singapore, I was fervently hoping it wouldn't clash with any of my work trips. This is one social event that I want to attend. It didn't clash with anything. Yay! I'm a very happy imp. Thanks Joyce and Khoon, it has been a very delightful night.