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2品目の冷たい前菜。水蛸のセビーチェ。合わせるのはカクテル「ナイト・イン・ザ・アマゾン」。オレンジリキュールやパイナップルジュース、ジンジャーシロップなどを使ったTRUNKでかつて人気だったカクテルを「ザ・グレンリベット 12年」でトリビュートしたもの。炭焼きの水蛸にまぶされた香り豊かなカラスミとも好相性。

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本日の鮮魚のヴィエノワーズ ヴェルモットソースにはカクテル「ウイスキー&ワイン」を。「ザ・グレンリベット 18年」にフルーティなアペリティフワイン「リレ ブラン」を合わせた華やかな香りのカクテル。ボルドーの白ワインを思わせるフルーティかつしっかりしたボディで、バターの旨み広がるソースとベストマッチ。

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肉料理の「国産牛もも肉の炭火焼き ホースラディッシュソース」にはカクテル「ザ・グレンリベット 18年 ハイボール」を合わせた。フルーティさと複雑なスパイシーさが調和した「ザ・グレンリベット 18年」の芳醇な味わいが肉の旨みをしっかりと受け止めてくれる。

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今回のペアリングメニューのために特別に作られたデザートは、「ザ・グレンリベット 14年 コニャックカスク・セレクション」の紫のラベルに想を得たブルーベリーソースをチョコレートムースに合わせて。ムースの隠し味にはザ・グレンリベット14年が使われている。コニャック樽で熟成させることで生まれたリッチで濃厚な味わいのウイスキーゆえに最後はストレートで味わいたい。

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ペアリングコースで供されるザ・グレンリベットのラインアップ。左から全てのシングルモルトの原点となった完璧なバランスのフラッグシップアイテム「ザ・グレンリベット 12年」。コニャック熟成樽で原酒の一部をフィニッシュしたリッチな味わいの「ザ・グレンリベット 14年 コニャックカスク・セレクション」。数々の国際的な品評会で表彰され続ける逸品「ザ・グレンリベット 18年」。これ以外にフレンチオークの新樽で仕上げた個性的な味わいの「ザ・グレンリベット 15年 フレンチオーク・リザーブ」も供される。

" } }