This Event is now Finished. Thankyou for your support.
Join us for Burns Night and enjoy a Whisky and Sherry Tasting Experience hosted by Tapa in collaboration with The Dalmore Whisky and world-renowned Sherry producer Gonzalez Byass.
A 6-course degustation menu will be served, paired with a premium selection of 30-year-old Sherries and an array of The Dalmore Whiskies, to provide you with an extraordinary gastronomic journey.
Gonzalez Byass is a multiple award-winning company based in Jerez, Spain and one of the most prominent sherry producers in the world. A century and a half ago, this company and The Dalmore, one of the most prestigious whisky distilleries in Scotland, established an exclusive partnership where the casks used to age Gonzalez Byass’ VORS range of sherries would only be used to age the whisky from The Dalmore.
Taking place on Burns Night, the 25th of January of 2018, this event will be laid out as a tasting night where Scottish and Spanish culture will be merged. A tasting flight of Gonzalez Byass’ Sherries and The Dalmore whiskies will introduce you to a journey of flavours and aromas whilst learning how both products interact during the process of ageing in the casks. In addition, each step of the tasting flight will be paired with a dish, combining both Spanish and Scottish cuisine, giving the customers a holistic gastronomic experience.
Glass of Fino Tio Pepe on arrival
A flight of 6 different drinks (3 Sherries and 3 Whiskies)
· Oloroso de Matusalem
· Palo Cortado Apostoles
· Pedro Ximenez de Noé
· The Dalmore Whisky 12 years
· The Dalmore Whisky 15 years
· The Dalmore Whisky 18 years
6 course degustation menu to be paired with each one of the drinks. (Menu to be disclosed in the following days)
Attendance of The Dalmore Whisky Brand Ambassador
Attendance of the Gonzalez Byass Brand Ambassador
£45 PER PERSON
PLEASE CONTACT DIRECTLY THE RESTAURANT TO BOOK
PLEASE NOTE THAT WE ARE UNFORTUNATELY UNABLE TO CATER FOR ANY DIETARY REQUIREMENTS, DISLIKES OR ALLERGIES AND WE ARE UNABLE TO OFFER ANY SUBSTITUTIONS