Amrut Whisky Tasting Dinner

This event was initially posted on my former blog and is being reposted here for the lovely Memories. I attended the event as a guest and received complimentary dinner, whisky tastings and a bottled gift.

If you’ve ever wondered what a whisky tasting dinner experience is like, I may be able to help you paint that picture. A few years ago, Amrut Distillery embarked upon a Tour America campaign, which offered enthusiasts a rare tasting opportunity led by Ashok Chokalingam. As Global Ambassador, Assistant Distiller and Innovator, Ashok shared stories, history and tips to help us understand and enjoy six (6) Amrut Spirits featured that night.

The gathering took place at The Whiskey Project formerly located in Roswell, GA. The restaurant had a massive collection of whiskies and a vibe which embraces everyday dining and super cool events such as this.

The menu for the night was crafted by Chef Kevin Leveille and described as “an Indio-Southern blending” of his cuisine and Ashok’s Amrut Single Malt Whiskey and Rum.

This is what that menu looked like:

Upon entering the restaurant, attendees were offered a Welcome Cocktail featuring Amrut Two Indies Rum in a mixture of fresh pineapple juice, charred rosemary and black mission figs.

After being seated, an attentive team of TWP servers began their delivery of a perfectly timed 5 Course Tasting Dinner starting with an Amuse Bouche. This Proscuitto Wrapped Fig with goat cheese cream and micro arugula was paired with Amrut Classic Single Malt.

First Course | Cold Poached Lobster with tarragon aioli and buttered leeks. As each dish was placed, Chef Leveille shared his inspiration and how he used Amrut Whiskies as an ingredient in the preparation.

Second Course | Pan Seared Scallop with charred Brussels sprouts salad, roasted red peppers and Amrut Naarangi bacon jam. The dish was paired with Amrut Naarangi.

The name is Hindi for ‘orange’ and the whisky was aged in an ex-oloroso-sherry cask, which was then seasoned with wine and orange peel for three years. It was finished in the cask for a further three years, producing a whisky with extra Orangey notes.

Third Course | Pan Seared Salmon with burnt rosemary toasted barley risotto, caramelized artichoke and lemon & leek jam paired with Amrut Peated Single Malt. The Amrut testing notes are:

Nose : Gristy smoked barley, kippers with a salted butter, peppered bite.

Taste : The delivery is youthful and barely reaching puberty then suddenly an intensely malty ascendancy followed by a healthy dose of drier oaks.

Finish : A sublime finale for its sheer delicacy and elegance; the peat no more than oozes, there are cups galaore of sugarless medium roast Mysore and finally, as a bourbony trail is discovered, soft liquorice and molassed sugar – easily the highlight of the experience: one of the best finishes of the year.

Fourth Course | Amrut Fusion Smoked & Brined Pork Tenderloin with arugula and ricotta polenta, pickled peaches and a balsamic reduction paired with Amrut Fusion.

When asked which whiskey of the six we were sampling he would recommend to a novice, Ashok selected this one. Amrut Fusion is an any time of day type of whiskey. This is the gifted bottle I took home that night. I plan to enjoy it while sitting on my porch where the gentle Autumn breeze can lift and carry the cares of my day away. After 5pm.

Fifth Course | Butterscotch Bread Pudding paired with Amrut Madeira Cask Finish Single Malt Whisky. This last bite was particularly special because the dessert was a sentimental nod to Chef Leveille’s mother’s recipe. It also offered the unique opportunity to be one of the first to try the new Special Limited Edition release of the Amrut expressions.

Thank you Ashok Chokalingam, Raj Sabharwal, whiskey importer and our host for the evening, Restauranteur, Marcus Bifaro of The Whiskey Project and Bill Campbell of Glass Revolution Imports for making the evening inviting and memorable.

For more information on Amrut Distilleries, their Single Malts and Rums,

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The Whiskey Project is Moving. For updates on their grand re-opening in Crabapple,

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