Glenlivet scored again with one of their cool events. This time, it was @ Dewakan, a restaurant at KDU in Shah Alam.

The selection for guests were three exceptional triple-cask matured single malt whiskies, which are exclusive to travel retail.

The spread

A really cool e-book about the whiskies

The Master Distiller’s Reserve, the cornerstone of the range, is joined in 2015 by two new expressions: Master Distiller’s Reserve Solera Vatted and The Master Distiller’s Reserve Small Batch, to become the new permanent range.

Interestingly three types of wood are involved with all the whiskies, contributing to their the multi-layered characters.

Interesting menu… (sorry about the spots – camera issue i think!)

The food at Dewakan was a treat for sure.

All whiskies involve the highest quality Traditional Oak, American Oak and Ex-Sherry Oak casks.

The first whisky was the Master Distiller’s Reserve. I got leathery spice on the nose, spicy in the mouth, with a sweetish end.

The second one, New Master Distiller’s Reserve Solera Vatted, seemed drier, and gave me a citrusy nose. While New Master Distiller’s Reserve Small Batch was sweeter in a fruity way, with hints of marmalade.

The characteristics of the various wood

Dewakan is run by popular chef Darren Teoh. He’s a young dude that’s done well for himself.

Darren in action

Fried bread sticks, which were served with budu mayo!

Various species of roasted shrooms being prepped

Lamb breast. Portions weren’t big. Marinated for a day then cooked in a wood-fired oven. Amazing stuff

Giant cockroach with ice-cream

The fortunate guests

All the whiskies are exclusive to travel retail, and are available at KLIA from US$51.

The meal at Dewakan was exceptional and new. Glenlivet and Pernod Ricard Malaysia have yet again done an amazing job with a really cool event, and was worth the drive to KDU University College in Glenmarie.

Lionel and his PR/event team at Millennium Associates aced it again. As usual, i look forward to the next one.

Brain damage: 8/10