DEWAR's Blended Scotch Whisky has hosted a first-of-its-kind Michelin-star dinner helmed by celebrated French Chef Gabriel Kreuther and Detroit-raised Chef Charlie Mitchell, who recently became the first African American to win a Michelin star in New York City.
Designed to fete the launch of DEWAR's Double Double 37-Year-Old Blended Malt, the Double Double menu celebrated the seamless coming together of distinct styles and flavours of the impressive chef duo, as well as the coming together of expertly blended malts in the 37-year-old Scotch whisky.
The dinner reflected the chefs' respective styles, from Chef Charlie Mitchell's trailblazing take on New American cuisine to Chef Kreuther's French discipline, expressed at his eponymous two-star Michelin restaurant. For a clever double entendre on the DEWAR's Double Double range, the 'double' menu was a veritable dialogue between the duo, spoken through the pairings. While the Dewar's Double Double series is traditionally savoured on its own, the chefs ingeniously infused their creativity into crafting cocktails, encompassing:
- Hokkaido Uni Bibimbap paired with DEWAR'S Double Double 21-Year-Old Mizunara Oak Cask finished whisky via a reimagined take on the classic Boulevardier cocktail. This innovative version is delicately stirred over koshikari rice, masterfully blending, and introducing new flavours.
- Black Perigord Truffle, infused with DEWAR'S Double Double 27-Year-Old Washed Pearled Barley. Complemented with German Butterball-Nori Espuma and Fried Dulce Seaweed, this dish pairs perfectly with a floral rendition of an Old Fashioned, skillfully highlighting the multifaceted character of DEWAR'S Double Double 27-Year-Old Palo Cortado Cask Finish, with hints of lilac, lavender and green chartreuse.
- Japanese A5 Wagyu Steak and Blue Lobster are paired with DEWAR'S Double Double 32-Year-Old Pedro Ximenez Cask Finish. This whisky, already a masterpiece in its own right, gains an additional layer of complexity and richness via a washing process using the unparalleled A5 Wagyu Steak. This process imbues the whisky with more depth, echoing the steak's exquisite marbling and flavour profile. Finally, the whisky is showcased in perhaps one of the most unique variations of the classic Rob Roy.
The dinner was crowned by a neat serving of DEWAR'S Double Double 37 Year Old – a rare, limited-edition blended malt, which honours the whisky-making traditions of the Speyside region of Scotland – paired with a Chestnut Crème "Tobacco Chantilly" Red Currant Sorbet. Firmly cementing the recently released bottle within the luxury canon, DEWAR's Double Double 37-Year-Old is accompanied by two exquisitely crafted Baccarat Massena crystal tumblers to elevate the tasting experience further into a celebration.
"Collaborating with Chef Charlie Mitchell for the DEWAR's Double Double Michelin Star Dinner was a culinary exploration where French precision met New American innovation, all in perfect harmony with the nuanced layers of the DEWAR's Double Double range," said Chef Kreuther.
"As Culinary Director, the partnership resonates uniquely for me, blending the artistry of our culinary creations with the elegance of Baccarat crystal. Presenting DEWAR's Double Double 37 Year OId with two Baccarat Massena crystal tumblers invites you to savour not just a drink but an elevated experience, marrying culinary excellence with timeless luxury."
"Crafting the DEWAR's Double Double Michelin Star Dinner with Chef Gabriel Kreuther was a fascinating journey where we translated the intricate layers of DEWAR's Double Double range into a culinary symphony. The challenge was not just in merging our styles but in embracing the complexity of the whisky itself. The nuanced expressions of the DEWAR's Double Double series became a guiding muse, inspiring us to create a menu that resonates with the rich tapestry of flavours found in DEWAR's Double Double 37 Year Old and the entire range," said Chef Mitchell.
