The Making of The Balvenie – an interactive dinner at Salted & Hung

Contemporary Australian restaurant Salted & Hung will be hosting a whisky pairing dinner on Thursday 17 May 2018 from 7.30pm to 9pm featuring the Speyside single malt Scotch whisky of The Balvenie.

For this one-night only event, The Balvenie’s Southeast Asia brand ambassador Neil Strachan will work hand in hand with Salted & Hung executive chef Drew Nocente for a specially-curated 5-course whisky and food pairing menu that tells the story of The Balvenie. Whisky expressions featured include the Doublewood 12YO, Caribbean Cask 14YO, Portwood 21YO, Doublewood 17YO, as well as a special edition-whisky specially hand-carried back from the distillery. Full menu is given below.

This whisky dinner costs $158++ per person. You can book online here, or email info@saltedandhung.com.sg r call 63583130.