Josie’s well provides some of the water, and pretty as it is, provides texture alone.
Josie’s well provides some of the water, and pretty as it is, provides texture alone.

Dinner with shape-shifting whisky spirits at HQ

By Bernard Gutman Time of article published Mar 8, 2019

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It was a double whisky past midnight one warm August at the Mansefield Hotel in  Scotland, where a few hundred bottles of Scotch Whisky distilled decades ago looked down invitingly from their resting place behind the bar. 

Scotland was in the  middle of a heatwave, where temperatures reached 28C – almost unheard of at that  time of year – and the locals turned to tried and tested tipple to cool down.

In  amongst all the rare single malts and blends, the drink of choice for most people in  the bar was a Chivas 12 and soda. That night, a classic blended whisky, a block of  ice and splash of soda soothed the parched palates of many a Scotsman, and this  South African.

And that got me thinking, as whisky after midnight often does, about classic drinks  and favourite food combinations.

 A thought became a plan and the team at HQ Restaurant came up with a spectacular menu for a whisky dinner this Wednesday, the 13th March. 

Tuna with chilli, coconut and lime, espresso and  chocolate and their signature steak and chips. 

The whiskies we’ll be enjoying contain  legendary Single Malts, including the Single Malt that started it all and one from the  oldest, licensed, continuously operating distillery in Scotland.

Malts such as  Strathisla, Longmorn and The Glenlivet contribute sweetness, rich fruits, nuttiness and mystery to the blend. 

Where do the flavours come from? 

The water?  No. Josie’s  well provides some of the water, and pretty as it is, provides texture alone. The  flavours come from the malts, grains and aged oak barrels the whisky rests in, for 12  years and more.

But what about the spirits?

Rumour has it that many of the water sources  for Scotch whisky are inhabited by Kelpies. These shape-changing spirits haunt  streams and rivers, appearing as horses and other animals, kidnapping the  unsuspecting Scots. 

Many a time whisky production stopped because the Kelpies  frightened the distillery workers away, so the workers hid in the nearest bar. Clever  chaps, these distillery folk, one can’t take the risk of capture by Kelpie.

R345, a call to 021-424 6373 or email [email protected] will keep your  Wednesday night safe from Kelpies, in good company, with Chivas Extra, 12, 15 and  18 as your spirit companions paired with HQ’s dishes.

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