The occasion: Changi Airport’s The Long Bar at Terminal 3, and the newly-opened Whiskey House at Terminal 2 played host to the DFS Whisky Festival from 27 July to 10 September.
For seven weekends, brand ambassadors from Craigellachie, The Macallan, Maker’s Mark, House of Hazelwood, Beam Suntory, Glenfiddich and Bruichladdich held special masterclasses and food pairing sessions to the delight of whisky aficionados. During the festival, three complimentary cocktails were offered for sampling—Blood and Sand, with Johnnie Walker Island green scotch whisky to represent Scotland; Old Fashioned for the US, featuring Maker’s Mark bourbon; and for the Land of the Rising Sun, the Highball with Chita Japanese whisky.
The bites: The Whisky Festival opened with great fanfare. At the launch event, canapés such as salmon rillettes; foie gras terrine served on toast with apricot jam; smoked salmon tartine; seared beef tenderloin with cream cheese and caramelised onion; and mini Valrhona chocolate tarts (66 per cent dark chocolate) were served.
The sips: Whisky fans sampled Hibiki, Hakushu and Chita Suntory, in addition to Glenfiddich and Bruichladdich.