A Night of Whisky, Storytelling and Exceptional Dining

There are some events that don’t just fill an evening — they stay with you. An Unhurried Christmas, hosted by Glengoyne at Melbourne’s acclaimed Cutler, was exactly that: a masterclass, a dining experience and a celebration of craftsmanship, all wrapped into one beautifully curated night.

Led by Glengoyne’s Global Brand Ambassador, Gordon Dundas, the event brought together whisky lovers, food enthusiasts and curious newcomers for an intimate journey into the world of slow distillation, patient ageing and thoughtful pairing.

A Bright Beginning: Honey Bee Cocktail

The night opened with a refreshing Honey Bee cocktail — Glengoyne 10 Year Old Single Malt, lemon, honey and ginger ale. Vibrant yet balanced, it set the tone perfectly: bright citrus, soft sweetness and just enough ginger warmth to tease what was ahead. Paired with delicate snacks from the Cutler kitchen, the welcome bites included:

Fresh pea & curd tartlet with fennel pollen

Yellowfin tuna on toast with white soy & espelette pepper

Both were light, elegant and an ideal lead-in to the whiskies that followed.

The First Pour: Glengoyne 12 Year Old Single Malt

Citrus-forward, creamy and beautifully approachable, the Glengoyne 12YO opened the tasting with balance and finesse. Its notes of green apple, soft oak and gentle toffee were brought to life through two clever pairings:

Emmental gougère with truffled crème fraîche – buttery, warm and cloud-like, mirroring the whisky’s creamy texture

Fremantle octopus with green olives & peppers – bright acidity that sharpened the 12YO’s citrus and apple tones

It was a gentle, elegant introduction — the kind of whisky that invites you in rather than overwhelming you.

The Powerhouse: Glengoyne Cask Strength

Next came the Cask Strength, and with it, an entirely different personality. Bold, rich and packed with sherry sweetness, cocoa and spice, this whisky demanded dishes with weight and structure — and Cutler delivered spectacularly:

Wood-grilled beef rib with pickled shallot & wasabi leaf – the fat, char and heat softened the whisky’s intensity while amplifying its dark fruit depth

Foie gras parfait tart with golden raisin & pistachio – a decadent echo of the whisky’s honeyed and sherried notes

Leek galette with Comté & walnut – savoury, nutty and the ideal grounding element for a high-strength pour

It was a sensory high point — powerful yet graceful, fiery but balanced.

The Star of the Night: Glengoyne 21 Year Old Single Malt

Finally, the showstopper: the Glengoyne 21YO, and unquestionably the whisky of the night. Matured for over two decades, it carried the depth and warmth of Christmas itself: rich fruitcake, polished oak, spice and a lingering finish that felt almost meditative.

Its pairings were equally exquisite:

Wagyu bresaola with kohlrabi & horseradish – smoky, earthy and with enough richness to meet the whisky’s maturity head-on

Abrolhos Island scallop with Montpellier butter – buttery, delicate and perfectly aligned with the 21YO’s velvety warmth

Every sip unfolded more detail. Every pairing deepened its complexity. It was a whisky to savour, not swirl — a quiet masterpiece.