The King’s Own Whisky: Inside BURO’s Exclusive Dinner with Royal Brackla
Fit for royalty
In the world of Scotch whisky, few distilleries can claim the distinction of royal patronage. Founded in 1812 by Captain William Fraser in the Scottish Highlands, Royal Brackla holds the rare honour as the first whisky to ever receive a Royal Warrant from King William IV in 1833, earning it the title of “The King’s Own Whisky”. This legacy of excellence continued with Queen Victoria who renewed the Royal Warrant in 1838, thus cementing Royal Brackla’s position among Scotland’s most distinguished single malts.
What makes Royal Brackla truly timeless, however, is not just its history but the experience it delivers, one designed to replicate the wonder of the King’s first sip. Rich, velvety and crafted to linger long after the glass is set down, every dram is a reminder of why the whisky is celebrated as being “unforgettable every time”
This storied heritage set the tone for a wonderful evening hosted at UMI Japanese Restaurant at Imperial Lexis, where a select group of 15 Friends of BURO gathered in the private dining room surrounded by sweeping views of the city’s glittering skyline. Male guests were introduced to the art of the pocket square, while female guests were treated to a dedicated beauty station, where a skilled stylist ensured that not a hair was out of place before the culinary journey commenced.
As guests settled into the intimate dining space, Mike Cheong, Bacardi-Martini’s Trade Ambassador and Advocacy Lead for Southeast Asia (SEA), took center stage to weave the fascinating tale of the distillery’s past. His passionate narration brought to life nearly two centuries of whisky-making tradition, from Captain Fraser’s pioneering spirit to the modern craftsmanship that continues to define Royal Brackla today.
A Journey Through Taste and Time
The evening’s true magic unfolded through an expertly curated menu that married the precision of Japanese cuisine with the complexity of Royal Brackla’s aged expressions. Each course was thoughtfully paired to highlight the unique characteristics of the 12, 18, and 21-year-old vintages.
The journey began with the Royal Brackla 12, its bright and approachable character perfectly complementing the evening’s opening acts. The Hokkaido Uni and Botan Ebi, served with delicate yuzu jelly, created a sublime harmony with the whisky’s honeyed notes, while the Hamachi with truffle ponzu elevated both the fish’s buttery texture and the whisky’s subtle oak influence.
For the main course, guests were served either an A5 Miyazaki Wagyu Striploin or Gindara Saikyo Yaki, both paired with Royal Brackla 18. The 18-year-old expression, with its deeper complexity and richer mouthfeel, proved an ideal companion to both the marbled perfection of the wagyu and the delicate sweetness of the miso-glazed black cod. The evening’s indulgent Uni and Ikura Don with black truffle puree further showcased the 18-year-old’s versatility.
The evening reached its elegant finale with the Royal Brackla 21, the crown jewel of the collection. This exceptional whisky, with its profound depth and sophisticated character, found its perfect partner in the Matcha Warabi Mochi, delicately presented with Japanese baby peach and gold leaf. The dessert’s subtle bitterness and silky texture created a harmonious conclusion that lingered long after the last sip.
Fortune Favours the Bold
As the evening drew to a close, excitement filled the air for the surprise lucky draw. Three fortunate guests departed with bottles of Royal Brackla 12, 18, and 21 respectively, taking home not just a whisky, but memories of an evening that perfectly encapsulated the brand’s royal heritage and commitment to excellence.
In a world where authentic luxury experiences are increasingly rare, this Royal Brackla dinner reminded us that true sophistication lies not in excess, but in the careful curation of exceptional elements: outstanding whisky, masterful cuisine, and the company of those who appreciate life’s finer pleasures.
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