Mortlach Whisky Dinner

We got invited to a tasting menu dinner with whisky pairings by Diageo - the world's largest producer of spirits. The Mortlach whisky, famous for it's rich and powerful taste, has been off the market for a long while. Now, it is back, and that was to be celebrated at the newly opened hunting lodge at Løvenskiold shooting range outside Oslo.

We were welcomed as we entered by a familiar smile. One of our favorite bartenders, and certainly one of Norway's best, Jesper Høst was making cocktails. As always, an amazingly tasty and sexy looking drink was handed over by the well-dressed man. "The Beast" consists of the following:

• Mortlach Rare Old whisky
  
• Grand Marnier
  
• Lime
  
• Ginger
  
• Sugar
  
• Coriander
  
• Roasted sesame oil
  

Cocktail grand master Jesper Høst preparing "The Beast"

During the evening we got to try three different Mortlach whiskys. The Rare Old, a sweet, fruity, floral and dry whisky. The 18-year-old, a bigger and bolder whisky with dark chocolate and burnt orange flavors, and a scent of coffee, nutmeg and tobacco leaf. Finally, the crown jewel, the 25-year-old, an elegant, sophisticated whisky with flavors of sweet fruits and Turkish delight and a scent of exotic spices and incense. All of them available at the wine monopoly, just follow the links. It is worth to notice the price tag on the latter, NOK 6000 for half a liter, and without doubt one the most expensive whisky we have tried.

Global Mortlach ambassador Georgie Bell, and Diageo Whisky ambassador Mikael Lundén were our hosts for the evening. The food was prepared by two chefs from brasserie Mats & Martin in Oslo. An excellent meal with only Mortlach whisky pairings to go with the food. Definitely not something we have tried before, and quite odd, but at the same time it worked out very well.

The menu presentation, with wild flowers and bird feathers on the table.

A tartar of salmon and tuna on avocado and cucumber. Pairing: Mortlach Rare Old

Whale tataki with seaweed and a balsamic reduction. Pairing: Mortlach Rare Old

For the next dishes we got to make our own Mortlach branded ice cube to go in the whisky. Diluting the whisky gives it a different flavor.

Langoustine with ramson butter and grilled water melon. Pairing: Mortlach Rare Old with an ice cube.

Whisky flambéed pepper king crab with chili, garlic, spring onion, coriander and sesame seeds. Pairing: Mortlach Rare Old with an ice cube.

Smoked duck breast with figs, Gorgonzola and Mortlach whisky glaze. Pairing: Mortlach 18-year-old.

Mats & Martin preparing one of the main dishes.

Confit kid with rillettes, salsify and porcini mushroom sauce. Pairing: Mortlach 25-year-old

A dessert consisting of mini chocolate fondants, half a macaron with whisky fudge, espresso mousse, crème Anglaise and raspberry

The design of all bottles, but particularly visible on the 18- and 25-year old, is inspired by the Forth Rail bridge in Scotland.