Just like Ron Swanson and Leslie Knope, whisky and dessert is a power duo for the ages. Sipping a single malt and snacking on a deliciously rich sweet treat is one of life's great pleasures — and if you're going to indulge in that particular pairing, you may as well aim high.
Enter Glenmorangie, purveyors of top-notch single malt from the Scottish Highlands. The label is creating a pop-up that all whisky lovers and sweet tooths will want to get behind. Arising in Sydney for just three days in late September, the pop-up will see Glenmorangie join forces with pastry chef Reynold Poernomo (aka Masterchef dessert king and founder of KOI Dessert Bar) and three top Sydney bars (Smoke, Button Bar and Kittyhawk).
This bonanza of good things will celebrate Glenmorangie Signet, the first single malt Scotch whisky to use high roast 'chocolate malt' barley in its production. The high roast barley brings with it that beaut flavour of roasting coffee and mocha goodness — so, it's halfway to dessert heaven already. So why not honour it with an entire bar devoted to it, hey?
Featured on a menu carefully designed to explore the chocolate, espresso and mandarin flavours at the heart of Signet, Poernomo has created three bespoke desserts to perfectly complement the whisky. You can opt for a dessert 'flight' for $36, featuring mini versions of all three desserts. Or get a full-size serving of the Nomtella for $30. Both options come with a Signet neat, on ice or in a cocktail (+$3).
To help with the decision-making, here's some insight into the recommended pairings: the Fire and Ice, featuring mandarin mousse and milk chocolate ganache, works well with Kittyhawk's mandarin curd old-fashioned. Meanwhile, the espresso mousse in the Nomtella is an obvious pairing for Button Bar's espresso martini, and Barangaroo House's jaffa sour cocktail complements the nutty Chocolate Delight.
The Glenmorangie Signet x KOI Pop-Up Whisky and Dessert Bar will run across September 26–28 from midday to 10pm, on a walk-in only basis.