Melbourning was invited to attend a special event to elebrate the introduction of The Glendronach’s newly relaunched range onto Australian shelves. As an homage to the Spanish sherry casks its heritage spirit is aged in, The Glendronach teamed up with Bar Lourinha – beloved for their authentic Mediterranean-style tapas – to create a luxe line-up of whisky-paired dishes. This is our reviewer’s experience from the evening.
Bar Lourinha is a lovely little restaurant tucked away in the east end of Little Collins, specialising in Spanish tapas and wines. Tonight is The Glendronach whisky-paired tasting event, starting with a Whisky Rebujito cocktail. Featuring The Glendronach 12-year, it has a little extra sherry, lemon, mint, and orange bitters. A subtle mix, with a brown sugar rimmed glass, it was the perfect way to start out the night.
As we sat outside waiting for the venue to apply the finishing touches to what awaited upstairs, a second round of that same cocktail came around. A few people noted that the sugar rimming on this second cocktail glass was little a looser than the first, meaning that extra sugar hit brings out the sherry flavours The Glendronach selection is known for.
When the event got underway, we welcomed into the amazing dining area, with displays of the whisky selection featuring some fantastic photographs by Rankin, and laser carved wooden nameplates at the table.
The Australian Glendronach Ambassador, Linus Schaxman, then welcomes us and explains the details of the night, as well as a basic history of The Glendronach and how they craft their selection. As he discusses what has gone into the new range, ears are listening, but eyes are constantly darting to the whisky float in front of them. Three pairings, the 12-year, the 15-year, and the 18-year. As Linus wraps up and introduces the Bar Lourinha chef, Matt McConnell, a few of us notice that there’s also mention of a 21-year on the menu.
Matt McConnell then gives us a history of Bar Lourinha, as well as what inspired the menu pairing with the whisky selection. Salts, fats, and acids balancing is the key, and with some obvious whisky and even sherry aficionados in the group, everyone nods in silent agreement. A couple of people can’t wait and get into the 12-year.
As the first 3 tapas dishes come out, Linus gives us the rundown on what whisky goes with what dish, as well as how to hold, twirl, and savour the 12-year-old whisky. The first tapas entry is a rock oyster with a light orange mignonette, the salt taste drawing out the almost Christmas cake flavour that the 12-year offers. Hints of chocolate and raisins shine through, but we’re quickly onto the 15-year.
The jump from the 12-year to the 15-year was night and day. The Cantabrian anchovy (described as the Rolls Royce of anchovies by Linus) on a bed of bonito butter spread across a bite-sized open sandwich absolutely nails with Matt McConnell was describing. The perfect hit of salt and creaminess with the smooth cherry, and a fig flavour of the 15 was phenomenal.
The 18-year is next, with a chorizo, blood sausage and apple pintxo offering. The salt of the chorizo, the texture of the sausage, and the sweetness of the apple once again highlights the cherry and chocolate flavour, as well as a bit of citrus mixed in at the end is fantastic. The jump from the 15 to the 18 isn’t as noticeable as the 12 to the 15, however.
The main portion of food for the night then comes out quickly one after another, served with another cocktail. A 12-year mixed with tonic water and orange zest is in a way, a great palette cleanser.
Kingfish cut pancetta style, spiced chickpeas with spinach, Silver Dory with a Spanish spin on agridulce, and a wild mushroom rice with rabbit is what brings the group together for a conversation on what we’re here for, history with whisky, what we do in life.
This is where things get a little rushed. Linus, noting the time, gives us another rundown for the 21-year (coincidentally called the Parliament), as well as the amazing dessert for the end of the night. Chocolate donut balls with a burnt orange caramel sauce is a great end to the night, with the 21-year having coffee and cocoa notes, as well as the cherry flavours we’ve gotten familiar with tonight. Surprisingly, a few 21-years were left on the table. That mix of chocolate and citrus caramel with the coffee hit of the 21-year just brings everything home.
Linus then gives us the next part of our journey, off to the Como Theatre in South Yarra for a movie paired with The Glendronach.
The group is then whisked (no pun attended) away in a group of cars, for a viewing of the 2023 movie Falling Into Place. As we arrive at the tucked away Como Theatre, we’re shown to a gold class equivalent theatre room, where we’re given choc ice creams, popcorn, and another round of the 12-year. We see a beautifully shot advert for The Glendronach range from earlier that night, photographed and directed by Rankin, a well-known Scottish born photographer. We then get a little onscreen introduction from The Glendronach master blender, Dr. Rachel Barrie.
The 12-year doesn’t taste as nice here as it did at Bar Lourinha. Maybe it’s the atmosphere change, maybe it’s because it’s the end of the night. I like to think it just shows how well the food pairing from Matt McConnell’s hands brings everything together.
All in all, Bar Lourinha is definitely a place people should check out. Whether you’re new to Tapas, already love it, or even just love a decent red from Italy, Spain or Portugal, you’re in for a treat.
The Glendronach will always have that sherry flavour, and if you’re looking for that sherry hit in a whisky for a cocktail, the 12-year is a great place to start. The 18 and 21-year old whisky will have a place in a whisky aficionado’s bar, but if you want the best Glendronach experience for the price, the 15-year is the one to go for.
Bar Lourinha is at 7 Little Collins St, Melbourne.
For more information on The Glendronach visit their website.
