The world of whisky is an intimidating yet captivating one, and there’s no denying the timeless charm of a finely crafted glass. People enjoy whisky for different reasons, like its intricate combination of flavors. Different types of whisky have distinct characteristics. Scotch, for example, is known for its smokiness and fruitiness.
The Singleton is a renowned brand of single-malt Scotch whisky. With a legacy rooted in Scotland, The Singleton distillery is celebrated for its smooth and balanced whiskies. From smooth and fruity notes to deeper and richer flavors, The Singleton invites us to indulge in delicious discoveries.
The Singleton, in partnership with CUR8, is setting up base in Cebu with an all-new whisky bar.
In a one-night-only whisky and food pairing experience, diners enjoyed a four-course tasting menu by CUR8 Head Chef Christian Tan and Chef Gianni Grifoni of Kermit Siargao and La Kantina. Each course was complemented by The Singleton serves created by David Abalayan, World Class Philippines Bartender of the Year 2019.
In preparation for the first course, a glass of The Singleton on the rocks helped stimulate my appetite and prepared my palette for the flavors to come. Beetroot Cured Salmon and Shrimp Ceviche, a vibrant appetizer, set us off to a refreshing start. Combined with the sweetness of the cured salmon and the savory kick of shrimp and onions, the addition of pear relish and cacao and coconut jelly creates a balance with its subtle tanginess. With the layers of flavor, The Singleton enhances the overall sensory experience.
The Singleton Orchard, a sparkling cocktail crafted with soda water and apple juice, acts as a palette cleanser—a fitting cocktail to prepare yourself for the next course. Following suit is the Mushroom Adlai Risotto, Sesame-Crusted Tuna, and Shellfish Tartare, which demonstrates a symphony of taste and texture. The earthy and smoky essence of mushrooms with the umami of shellfish and tuna complements the underlying sweetness of the Adlai risotto. The garlic confit adds richness to contrast the creaminess of the dish.
Succeeding this gastronomic journey is The Singleton Smooth Like Butter, Hot Like Summer. This signature cocktail by Abalayan infuses The Singleton with brown butter and green apple, creating the familiar taste of a whisky sour with the texture of an old-fashioned. The Sous Vide Pork Belly was an artful fusion of flavors that created a perfect interplay with The Singleton. Accompanied by roasted cauliflower enriched with a nuttiness from brown butter are poached apples, which add sweetness to the tender pork belly.
The Singleton neat’s warming qualities pair well with the comfort and indulgence associated with dessert, making it a satisfying end to a meal. To conclude the pairing dinner was Chocolate Textures. From the velvety chocolate sponge and the crunch of cacao nibs to the chocolate soil and chocolate ice cream, this decadent finale is a celebration of the classic pairing of chocolate and whisky.
Other The Singleton cocktails available at CUR8 include its signature Tropical cocktail, made with guava juice and grapefruit soda, and Riverside, which uses green tea and ginger ale. The smooth notes of The Singleton are expertly paired with the soothing essence of green tea and the gentle spice of ginger ale.
Photography Kyrra Kho