TRULY SINGAPOREAN MAKAN & MINUM
Islay Whiskies Pairing Lunch
Slàinte Mhath! Delve into the rich, smoky and captivating taste of Islay Whiskies- Bowmore & Laphroaig!
Enchant your palate with Islay’s most-prized single-malt scotch in the world for flavours of peat, smoke and sea salt that soar with bitter maritime characters and our specially crafted menu flavours.
Don't forget to tag whisky and food lovers around you for an exquisite whisky lunch pairing with our impeccable gourmet delights: Fresh Oyster luge (Islay’s traditional ritual), beef bourguignon and the whisky infused claypot chicken!
Image: Courtesy Craig McKay/ @ccmckay91/ Unsplash
A view of Loch Indaal lighthouse near Port Charlotte, Islay, Scotland. An open ocean influence from the east Atlantic batters the wind swept Isle of Islay with unique maritime characters that seep into the whiskies this region produces.
Scottish Isle of Islay- Of Peat, Smoke and Maritime
Islay(Scottish Gaelic - pronounced as “eye-lah~”) is a world-class destination in its own right, but for the Scotch whisky lover it is without rival. Islay is one of the most iconic and official distinct whisky producing region of Scotland. Islay whiskies are usually associated with smoky, peaty, medicinal, earthy and maritime characteristcs that pairs exceptionally well with dishes of zi char, char grill, spices, seafood, meats and sweets. - all of which are New Ubin Seafood’s repertoire.
Bowmore distillery is located on the the shores of Loch Indaal in the central capital of Islay while the powerhouse distillery of Laphroaig is situated on its south coast. Both of which have become world-famous, producing some exceptional peaty single malt whiskies and enjoy a sort of cult status. Both are owned by the Japanese-American giant, Beam Suntory - which is a quarter of Islay’s eight distilleries.
Islay is also great in that it is home to three distilleries that still use traditional maltings floors - the barley is traditionally steeped, laid out, turned, and kilned to become malt. There are just seven distilleries in all of Scotland that still do this, so New Ubin Seafood is proud to able to feature two of the three of them from Islay – namely Bowmore, Laphroaig, and Kilchoman – it is a truly great and rare tasting experience that you should not miss.
One of the maltings floors at Bowmore.
The peat fire burning underneath Laphroaig’s kiln.
Smoking Kiln Pagoda at Laphroaig.
THE STORY OF PEAT
WHAT IS PEAT?
Peat is a rich, mossy earth found in the damp, fertile landscapes of Scotland and Ireland and a natural time capsule of everything organic that has grown, died, decomposed and compressed with the elements of wind, rain, sea salt into the soil of the area. They are formed over thousands of years and are the pre-form of coal and stands as a timed testament to its elements of geology, biology and climate history. This is why the region that it’s from is so important.
CUTTING
There are various layers in a peat bed with the softest, youngest peat on the top. This top layer of peat is mainly used for horticulture purposes as it promotes plant growth and isn’t generally used in whisky production. The next level down, the acrotelm layer, contains a lot of roots and it is these roots that provide most of the flavour when used in the whisky production process. It is this layer that is being cut out in blocks to be laid out to sun dry in the wind swept bogs of the coastal land, absorbing more maritime notes.
DRYING
Once the peat is cut from the ground, blocks of peat are laid out across the moors to begin drying. After several weeks, they’re taken to local crofts and piled into large peat stacks where the drying continues—often for months at a time—before smoking.
PEAT SMOKING
The dried peat is slowly burned in a furnace called a kiln, where the smoke rises to infuse the germinated malt. The amount of phenols absorbed depends on the length of exposure to the peat smoke, which has a direct effect on the taste.
Phenols
When peat burns, it produces organic compounds known as phenols – these are what give the whisky its smoky taste, and are measured in Phenol Parts per Million (PPM). The higher the PPM, the more intense the initial peat-smoked taste.
The Whisky Peat Scale
The effect of peat (i.e the peatiness or smokiness) on whisky is expressed as phenol parts per million (PPM). Phenol is a chemical that is produced when peat is burned and during the drying process, the malted barley soaks in the phenol which flavours the grain. During the various processes and maturation time, the PPM will reduce and the PPM in the final whisky is usually around 30 – 40% of what it was in the malt.
The following guidelines can be used to help you determine how peaty a whisky might be. It is worth noting though that some whiskies can taste more peaty or less peaty than what they actually score on the chart. Laphroaig is an example of a whisky tasting stronger than it scores.
Lightly peated – below 15 PPM
Moderately peated – around 20 PPM
Heavily peated – above 30 PPM
Beasts – above 100 PPM
Bowmore generally kicks things off with a relatively genteel 25ppm. Laphroaig features malt peated to 35ppm.
It’s important to appreciate that the peating level(PPM) is not the sole or governing factor that determines how peaty or smoky a whisky will be. It’s not really a number you should hang your hat on if wanting to know how peaty a whisky is.
The impact of age: Older whisky will not be peatier
The initial phenol levels in the malt will not carry through to the final spirit. Both fermentation and distillation will see the phenol levels reduce. The third influencing factor is age. Put simply, phenol levels reduce with maturation in the cask. The peatiest, smokiest commercially - available whiskies will typically be young, say three to eight years old. Whiskies matured to older ages – say 12 to 18 years – will obviously take on more cask influence and complexity, and become more refined and multi-dimensional. But the original peat and smoke will slowly diminish with time in the barrel. Of course, a well-produced and well-matured whisky aged to 25 or 30 years in a quality cask will offer plenty of other delicious and redeeming qualities on top of the milder peatiness blended smoothly into character.
Mainland Vs Islay Peat
It’s important to realise that the vast majority of peated releases from the mainland smell and taste very different to their Islay counterparts. The reason is geology and the chemical composition of the peat – the dry iodine and mossy tarriness that is front and centre of whiskies like Bowmore and Laphroaig is rarely replicated on the mainland. Many of the peated whiskies from the mainland also lack the maritime characteristics and brininess of the Islay whiskies. Whether that’s a good thing or bad thing is, of course, entirely subjective and up to you.
BOWMORE DISTILLERY
A MASTERPIECE SCULPTED BY TIME
Amid Islay’s wild beauty, the fierce seas, and Hebridean winds, Bowmore has been handcrafting single malt Scotch whisky since 1779. Founded over two centuries ago, Bowmore is a pioneering house is the first recorded distillery on Islay and one of the oldest in the entire country of Scotland.
‘The Art of Time’® is central to the way they make their whisky. Bowmore invest more time than necessary at every stage of the process. Working with the finest quality oak casks, and a tradition that’s been passed down through generations, they have been refining their craft for over 240 years. An unrivaled heritage, the soft fresh water from the nearby River Laggan, barley malted in proprietary malt barns, perfectly-timed fermentation periods with a cocktail of cultivated yeast, and the magnificent character of Islay all come together to create the Bowmore single malt Scotch whisky.
Bowmore has been perfecting the art of whisky-making since their inception. They take pride and the time to hand-select their casks, nosing every single one before it is filled with the new make. This care and attention to detail is what creates the complex balance of not just smoke, but also rich tropical fruit and sea salt; with a citrus edge and subtle sweetness cutting through the rich palate -The absolute unique characterististics of their timeless house style. This is the reason why Bowmore ages like no other, the reason why it is the world’s most collectible Islay malt today.
LAPHROAIG DISTILLERY
Laphroaig’s success at Market Campaigns
The water supply for Islay’s Laphroaig distillery, the Kilbride dam and reservoir holding back the water need for the distilling process.
Unusually for a distillery of this size Laphroaig has retained its own floor maltings which still account for 20% of its requirements. They have been retained specifically because it is believed that the Laphroaig kiln produces a more creosote-like phenolic character than the malt the distillery receives from the Port Ellen maltings. Certainly, a tarry iodine note is one of the signatures of the spirit.
The odd number of stills includes a spirit still which is double the size of its neighbours. As this produces a different character new make it is always blended in with those from the smaller ones.
A very long fore shot run means there are less estery notes in the new make, while a deeper cut means that heavier phenolics are captured compared to Ardbeg and Lagavulin. Its distinct sweet note therefore comes from the preferred cask type used – ex-Bourbon barrels. These, the distillery says, became the norm at Laphroaig post-Prohibition when Ian Hunter began travelling to the US. The effect of this type of oak is showcased in the Quarter Cask release where a vatting of younger Laphroaigs is finished in small casks. Experience the quintessential taste of Laphroaig whose maturation has been accelerated by ageing in these quarter casks. Truly, not everything gets better with age, but whiskies do.
Credit : Scotchwhisky.com
THE WHISKIES
THE ISLAY PAIRING MENU
Book for the Islay Whiskies tasting lunch and get access to special exclusive prices available only on Event day:
1. BOWMORE 12 YEAR OLD: $ 78.00 (U.P: $88.00++)
2. BOWMORE 15 YEAR OLD: $ 108.00 (U.P: $128.00++)
3. BOWMORE 18 YEAR OLD: $ 158.00 (U.P:$178.00++)
4. BOWMORE 25 YEAR OLD: $ 788.00 (U.P:$888.00++)
5. LAPHROAIG QUARTER CASK: $ 108.00 (U.P: $118.00++)
*Special Event Prices quoted are per bottle of 700ml and are NETT including GST.
*Prices quoted are per bottle of 700ml (unless otherwise stated) and are NETT including GST.
📅 SATURDAY, 2nd of July 2022 12.00pm
📍 New Ubin Seafood CHIJMES
💵 Early bird price (till 26 June): $85++ pp (U.P: $95++ per pax)
Additional 10% off the published seat price if you are a member of Frenz of Ubin or the Singapore Press Club!
Seats are limited, so reserve yours today!
Min 2 pax to book. Please indicate seating preference as food may be communally shared in a table of up to 12pax.
*Please note dine-in is only allowed for fully vaccinated individuals.
RSVP at makan@newubinseafood.com or call/whatsapp +65 9740 6870