Scottish people are known for their warmth and friendliness, their sense of humour, and most of all, their love of good whisky. Auchentoshan – pronounced “Ock-un-tosh-un” – is one of only three remaining malt distilleries in the Lowland whisky region of Scotland. Established in 1823, Auchentoshan is renowned for its smoothness and light body, which is achieved by its unique triple distillation method.
Auchentoshan was set to conquer Jakarta in November through the two-week “The New Malt Order” takeover campaign at FLOW Bar & Lounge in Mega Kuningan, South Jakarta, an event that aims to offer a whisky experience different from others – somewhat trendier and edgier and therefore perhaps appealing to a younger crowd and new generation of whisky drinkers.
Jamey Merkel, Auchentoshan’s Southeast Asia Brand Ambassador, said that Auchentoshan differs from other distilleries primarily because of its location in Glasgow, the largest city in Scotland.
“Most of the other single malt distilleries are located in the countryside and they think of whisky in a very traditional Scottish way,” he said. “But since we are located in an urban environment, we think about single malt whisky a little differently.”
Guest Chef Renatta Moelok crafted a canape menu which was inspired by the single malt scotch whisky, saying that she wanted to create an experimental journey to elevate the Auchentoshan experience to the next level.
“Each canape was created to emphasize the unique character behind every Auchentoshan whisky and presented together for a daringly different exploration of taste,” she explained.
Chef Renatta presented a bold selection of canapes: the Coriander Tofu Cheese with Strawberry Salsa Prawn, Chicken Liver Pate and Toast Spiced Pumpkin Tart was paired with the nutty Auchentoshan 12 Year Old.
For the well-balanced Auchenthoshan 18 Year Old, she served Chicken Karaage with Peanut Butter and Tamarind Syrup, Hamburg Steak and surprisingly tasteful Garam Massala Ontjom Croquettes.
Often dubbed as the quintessential Lowland Malt, the Auchentoshan 21 Year Old was complemented by Ginger Butterscotch Tart with Orange Peel Honey and Mustard and sophisticated Anchovies Escargots.
The Auchentoshan Tree Wood – a worldwide crowd favourite because of its subtle yet complex nature – was accompanied by Beef with Sweet Potato and Orange, Roasted Cauliflower, Chocolate Tartlet and Truffle Cream Filled Choux Pastries.
In addition to the whisky and canape pairing, the takeover also included a pop-up Auchentoshan Taste Experiment Bar that invited whisky drinkers to mix their own whisky cocktails based on their taste preference: they could choose between citrus, spicy, fruity and nutty, enhance these key flavours and add various condiments, ingredients and garnish to create a personalized drink – welcoming the new malt order with a raised glass.