Grant's exclusive dinner raises bar in fine dine

Ahead of its showcase at the annual Whisky Live event late last week, Grant’s Whisky – produced by the award-winning independent family-owned distiller William Grant & Sons – hosted an influential, hand picked group of individuals (ourselves included) to join them explore the brand, Grant’s Whisky itself and its variants at Sandton’s upmarket Grillhouse.

The evening’s tasting event was an elegant and much, much more intimate whisky tasting event for that particular lady or gentleman who just had a long day at the office and wanted to end their day off on a high note, with great company of course, food and Grant’s very own range of three scotch whiskies which reveal the scientific process behind traditional whisky-making.

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On the night, we were treated to three whiskies variants;The six, eight and twenty-nine year old’s. Dubbed the carbon, oxygen and copper respectively. Obviously not forgetting the local favourites, the family and special reserve. With his incredible industry wide knowledge of whisky that spans for almost 10 years Rob Allison, Grant’s Whisky Global Ambassador, took the opportunity to educate us on the Grant’s heritage and distill process. Rob is highly respected among the best of the best and as chairman of the world whiskies awards.

Surprisingly enough, the highly favourable variant for the evening was the smoky flavoured and smoother six year old carbon. It has a slightly darker colour than the eight year old blend. However, it has a more mellow scent with a quicker charge than the two other variants. The eight year old was visibly the lighter toned whisky of the three but sports a stronger aroma than the two other variants and kicks to the pallet with a mild charge. The more premium blended variant of the twenty-nine year old was way more discreet in terms of its aroma and colour with a richer overall taste. Certainly a blend for the individual with a much more acquired taste.

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Unfortunately we might be in for a long wait for these whisky types to be released to the local market – that’s if ever. It was suggested that if they are to be released, it might be only exclusively at duty free areas at airports. Pricing of the offerings will be released at a later stage.

Words and Images by Lerato Sepotokele

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Papi Mabele

Papi Mabele has a marketing background, he is a digital marketing expert with extensive experience in launching and building global brands in the emerging markets. Papi is also an avid tech writer, enthusiast and all round tech junkie. As a freelance writer and analyst he has been numerously published in Popular Mechanics (SA), GQ South Africa, Premier Magazine, Driven Magazine, Bloem News, Courant, The Weekly, Enthooze Magazine and PiE magazine amongst others.