Aged Chivas Regal degustation The Roosevelt

I’m just learning about whisky. It’s a newly acquired taste. I like it neat. (And I’m told there is nothing sexier than a girl who likes her whisky that way.) So when I received an invitation for an Aged Chivas Regal tasting, what was I to do? The bonus was that the tasting was at Sydney’s new ‘hot’ bar: The Roosevelt.

The whisky degustation was held – a walk through the front bar – in the intimate back room of The Roosevelt: both rooms stylish in the ’40s decor that returns the bar to its Abe Saffron origins, where Sammy Davis Jr, Ella Fitzgerald and Ol’ Blue Eyes himself, Frank Sinatra were flown in to perform.

The Chivas Degustation at the Roosevelt

CHIVALRY on arrival

Course 1

Veal sweetbread’s served on a barley and cracked wheat risotto. Finished with roasted apple oil and autumnal fruits.

Chivas Regal 12 mixed with Quince liqueur, Lillet Rose, Orchard juice and lemon thyme

Course 2

Slow-Roasted fillet of Venison rolled in coco nib, with a Chivas 18 whisky jus reduction, rested on a date leather roll, accompanied by roasted beetroot and candied walnuts.

Chivas Regal 18 served neat to allow the guests to explore the unique characteristics of the Scotch. With a spiced pomegranate reduced jus.

Course 3

BaBa dipped in warm whisky. Accompanied by Pear, pistachio and smoked puree.

Royal Salute 21 quail egg flip, finished with honey.

Course 4

Dark chocolate petit fours cigars.

Chivas Regal 25 on hand chipped ice.

On the tasting night, Chivas Regal Brand Ambassador, Laura Hay guided the media and hospitality group through the whiskies neat. And each Chivas tasting was followed by special cocktails that were designed for the evening by Pernod Ricard Spirits Ambassador, Ben Davidson and Roosevelt mixologist, Barry Chalmers. My favourite mix was the Chivas 18 with spiced pomegranate reduced jus: as near to magic as a beverage can be.

The view to the open kitchen, also meant I got to chat with the shining new star, The Roosevelt acquisition, Chef Brian Geraghty. He and his team are turning out superb bar food. It’s no wonder. Geraghty most recently worked in London in the 3 star Michelin restaurant Pied à Terre, under fellow Aussie expat Shane Osborne. By himself, Geraghty provides a good enough reason for a visit to The Roosevelt, just for his food.

The verdict? I’ll keep on enjoying my Chivas neat and keep extending my range of whisky cocktails. (And I’ll be back at what the NSW Royal Commission once declared to be a “disorderly house”: 32 Orwell Street, Potts Point)

I’m told that “Age Matters”. What do you think?

Chivas Regal (blended and aged whisky)

The Roosevelt
32 Orwell Street  Potts Point NSW Australia
+61 4 22 263 226

Tags: , , , , , ,

Comments for this article

No comments yet.

Leave a Reply