Hello, 20-plenty! It was with great excitement that we kicked off the first Come Join Us event of the decade – and in the month of love, no less. Of course, nothing says “love” quite as boldly as celebrating – and supporting – brands that are #ProudlySouthAfrican. With themes such as these informing the evening, it’s no wonder it was a success. Partnering with our frequent collaborators, Bain’s Cape Mountain Whisky and Three Ships Whisky, we spent the night at the gorgeous BISTRO BISTRO in Nelspruit, where we enjoyed delicious food and wonderful hospitality. Suffice to say, this was an event that has set a precedent not just for all future Come Whisky With Us events, but all Come Join Us events, too.
Bain’s single grain whisky is distilled and double matured right in our own backyard, here in South Africa. A favourite among our attendees, the first drink of the night was the Bain’s Leopard and Lime Cocktail. Either this, or the equally delectable Three Ships Whisky Select Royal Buxton Cocktail. Both went down a treat and eased guests into the evening’s festivities. Adding to the atmosphere was the unique sound of the renowned Strings On Fire – South Africa’s very own violin and guitar duo – who filled the evening with their popular tracks and musical energy.
As people who appreciate food as much as we appreciate whisky, the next exciting event on the agenda was, of course, the menu. To start: warm bacon-wrapped camembert, served with onion marmalade and herb greens. This was paired with the Three Ships Whisky 5-year-old – a multiple award-winning, dignified whisky. Mains consisted of a choice between crispy pork belly served with honey baby carrots and apple and fennel mash, or lamb neck mint tzatziki croquettes served alongside honeyed baby carrots, charred broccolini and mashed potato. Whatever the guest’s decision, this was paired with Bain’s Cape Mountain Whisky, known for the smoothness it delivers that is normally only associated with much older whiskies. Dessert, paired with Three Ships Whisky 10 year old Single Malt Vintage 2006, consisted of white chocolate baked cheesecake served with salted caramel ice cream. The whisky in question was crafted from heavily peated barley and aged for a minimum of 10 years in older American Oak casks, resulting in an exceptionally smooth finish (the perfect accompaniment for a velvety cheesecake, if you ask us).
And so marks the end of our first event but the sign of things to come: another exciting year – and even decade – of delicious meals and expertly paired beverages, all enjoyed in the company of friends and connoisseurs. We hope to see you (yes, you) at our next event in your area.
Read about our past events, and to avoid disappointment and 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.