Updated: Aug 21
Glenfiddich, a multi-awarded luxury spirits company under William Grant & Sons Ltd, launched Grand Yozakura, a new addition to Glenfiddich Grand Series called in Thailand. This rare beauty is a tribute to magical moments of celebration.
The launch, led by Brett Bayly, Southeast Asia Brand Ambassador for Glenfiddich, occurred at Bangkok's KINKI Progressive Dining & Bar, where guests and media indulged in a journey of extravagance, beauty, and fine dining. The celebration showcased the finest flavours from Scotland and Japan, celebrating the grandeur of Grand Yozakura.
Glenfiddich Grand Yozakura was inspired by Hanami, a festival in Japan that honours the beauty of nature through sakura admiring, which is best experienced at night. When the sakura blooms, it is called the Yozakura or 'Night Sakura'. Glenfiddich Grand Yozakura is a liquid of rarity and a marriage between two cultures.
Glenfiddich Grand Yozakura is the first of its kind to be finished in ex-Awamori casks. This whisky pays tribute to the Grand Series, a collection of exceptional single malts featuring experimental cask finishing. Grand Yozakura is a 29-year-old whisky that has matured at the Glenfiddich Distillery in Dufftown, Scotland. It was then finished in oak casks that previously aged Awamori, the oldest distilled alcoholic spirit in Japan. This gives the whisky a distinctive finish. Awamori is made using long-grain indica rice, traditionally stored in clay pots and matured in oak casks. The technique for making this spirit has remained unchanged for over 500 years, and only a few Awamori is aged oak casks, making it exceptionally rare.
The launch of Grand Yozakura comprised a dinner of 5 courses supervised by Chef Arthit Potichon. The food was paired with the newly launched 29-year-old limited edition single malt whisky, as well as Gran Reserva (21 years old), Grand Cru (23 years old), and Grande Couronne (26 years old). The meal also featured Awamori, highlighting the long-standing tradition and craftsmanship of ex-Awamori casks used to make Grand Yozakura.
The dinner kicked off with Kaizen Yukke, paired with the Gran Reserva. This dish consisted of hamachi, bluefin tuna, salmon, uni, ikura, and caviar, all combined with a special sauce and a hint of sesame oil. This dish was followed by Grilled Ebi with Mentaiko Sauce. The second dish was paired with the Grand Cru.
The Grande Couronne was paired with fresh Hamachi Carpaccio in a special yuzu sauce for the third course. The dish was topped with ikura and jalapeños, adding texture and a little bit of spice.
Grand Yozakura, the star of the night, made its debut in the main course. Before experiencing the Grand Yozakura, guests were invited to indulge in a sample of Awamori. Then the Grand Yozakura was served and paired with Wagyu Foie Gras Sando with Truffles.
Finally, the Trio Dango. This dish consisted of three different colour rice balls with three different fillings. It was paired with Awamori. After the dinner, the guests and press received gifts and departed contentedly.