Tea and whisky seem to be strange bedfellows, so when we heard that The Macallan had collaborated with esteemed tea makers Jing, we wanted to find out more. And then when we were invited to taste the result in one of our very favourite restaurants – the Michelin-starred Alouette in Copenhagen – we couldn’t possibly refuse.
A couple of weeks ago, Robin found himself in a small select group of people in a beautiful private dining room, working his way through a dozen courses of exquisite food presented by the affable chef/owner Nick Curtin. Dinner started with a cocktail, one of the classics, the Penicillin, based on the new Macallan Harmony Collection V whisky.
Each plate that followed highlighted Alouette’s philosophy of fine dining mixed with sustainability, always using locally sourced top-quality produce. The dessert at the end also used the new whisky, which actually doesn’t really involve tea itself but is inspired by Jing’s Phoenix Honey Orchid blend of oolong, which has an exotic fruity flavour. So no need to drink it out of a teacup, rather treat it as you would a really good dessert wine (that is, if you can get your hands on a bottle – it comes in a very limited edition).
You can learn more about the whisky here.
And where else to fine-dine in Copenhagen? Visit our City Guide:
