Friday afternoon I was invited along to a lunch hosted by Patrick Millet, the International Scotch Heritage Director for Johnnie Walker (Diageo International) who was in Sydney. The lunch was held atop of the Shangri-la Hotel in the private dining room of the fabulous Altitude Restaurant which commands some of the best views for a restaurant in Sydney.

For most people my age, Johnnie Walker Scotch Whisky is perceived as a more older aged person’s drink, and I was intrigued initially by the audience as the average age would have been no more than 35. I was quickly set straight in that scotch is enjoyed by afficionadoes of all ages. During the lunch Patrick spoke about the history of the Johnnie Walker Label as well as the fermentation and distillation process, the differences between grain and malt whiskey as well what is a single malt whiskey is and what a blended whiskey is.

Private dining room at Altitude Restaurant

The lunch menu was paired with vertical tastings of both Johnnie Walker Black Label and Johnnie Walker Green Labels. The menu consisted of; 

• Citrus cured venison loin with sour cherries and celeriac remoulade
• Shoulder and shank of lamb with forest floor mushrooms
• Chocolate delice and Marsala tea caramel

It was an interesting flavour combination and I was skeptical at first to see how the Johnnie Walker Scotch Whiskey could be paired against a main course of lamb but it worked and very well. At the lunch, there was a general consensus that anything a little smokey would pair well with the Johnnie Walker. I’ve since tried a Black Label Scotch on the rocks with smoked salmon and it worked well, not over powering the salmon at all. 

I would like to thank Patrick Millet and Jonathan Curnow and the team from Johnnie Walker for the excellent educational lunch and tasting of Scotch Whiskey. For more information about Johnnie Walker visit www.johnniewalker.com.au