Cape Town’s first Come Whisky With Us event of the year, and our second one of 2019, featured the same collaborators as our recent Johannesburg event, namely Bain’s Cape Mountain Whisky – known to be the world’s best grain whisky – and South Africa’s best single malt producer: Three Ships Whisky.
While we’re fans of whisky at any time of the year, there’s no doubt about the fact that it is especially enjoyable on a chilly winter’s evening (or across two, in our case). Our event was hosted at Cape Town’s Sotano Restaurant, a delightful Mediterranean-inspired affair that delivers the perfect spot to enjoy a good whisky (or two… or three). Completed by a light, ocean-side atmosphere, their interior is one which elevates any evening spent in good company enjoying delicious food and great cocktails.
Arrival drinks included the Bain’s Leopard and Lime Cocktail and a Three Ships Whisky Select Royal Buxton Cocktail. Not on the menu but to be expected: excited chatter as guests caught up and connected while waiting for the evening to start. When it got underway, guests were served a starter which consisted of leg of lamb croquettes (which were as exquisite as they sound). These were served alongside a chilled pea and mint puree, mushroom panna cotta and a juniper crumble, and were paired with the Bain’s Cape Mountain Whisky.
Mains intended to elevate the already-exceptional Three Ships Whisky 5 Year Old, and elevate they did. Duck confit was served with potato puree, seasonal vegetables and a sublime whisky demi-glaze. Just halfway through the evening, it was clear to guests not only that their whiskies had been expertly paired, but our restaurant of choice for the evening was home to talented chefs with impressive skills.
Last on the menu (but certainly not a marker of the end of the evening) was a mini white chocolate cheesecake served with salted caramel sauce. A perfect winter dessert, the salted caramel offered the right balance of bitter and sweet, pairing perfectly with the Three Ships Whisky 10 Year Old Single Malt Vintage 2006.
Both evenings saw whisky connoisseurs in their element, and those new to the drink convinced by its complexities. We can’t wait to host many more events that celebrate whisky and the many ways one can enjoy it. To avoid disappointment, make sure you don’t miss out on the next one: follow us on all of our social channels and subscribe to our mailing list (see you soon).