The Singleton of Glen Ord Distillery has announced the third and final chapter in the Epicurean Odyssey Series, The Singleton 40 Year Old Single Malt Scotch Whisky.
The expression was matured in a series of rum, ex-bourbon and a seasoned blend of Pedro Ximenez and Oloroso Fortified wine casks, allowing the combination of casks to influence the character of the whisky over an extended period of time. A highly limited release, with only 1,716 bottles available drawn from eight casks globally and 126 available for sale in the U.S..
The series is the result of revered Master of Malt Maureen Robinson’s vision and craft. She brings us on an expedition into decadence through a 28-year secondary maturation process to create this 40 Year Old Scotch Whisky, the longest ever by the distillery.
“The Singleton 40 Year Old is the finale in the Epicurean Odyssey series from The Singleton, one which I’ve thoroughly enjoyed crafting and have drawn on my own personal journey of flavor from my career as a whisky maker,” said The Singleton of Glen Ord Distillery Master of Malt Maureen Robinson. “At the end of this very extensive secondary maturation, we sought out specially selected Ron Zacapa XO casks for a final indulgent finish to the whisky, which deliver an intensely rich, fruity and smooth finish to bring deep notes of dark chocolate.”
As part of the U.S. launch, The Singleton teamed up with esteemed Pastry Chef Eunji Lee, the owner of acclaimed Korean & French-inspired dessert shop Lysée in New York, to create a specialty dessert pairing inspired by The Singleton 40 Year Old. Crafted to perfectly complement the flavor notes, Lee developed a custom Pecan Financier – a traditional tea cake made with browned butter and finely-ground nuts (see below).
“This rich, ultra-aged whisky is perfectly paired with a luxurious and decadent treat. The two complement each other’s classic, buttery, nutty characteristics,” said Ewan Morgan, National Luxury Ambassador for Diageo Single Malt Scotches. “The depths of flavor work in harmony as they both carry on the palate for a very long, unctuous finish of caramelized sugar and a delightful creaminess. The rum cask finishing of this exceptional whisky adds that extra element of tropical richness that truly lifts the Financier to delicious new heights.”
“What I love about whisky is that it has an array of complex aromas and unique flavors. From caramel to pineapple, to dark chocolate to honey, whisky has a wide range of tasting notes that pair especially well with sweets and pastries,” said Chef Eunji Lee. “The Singleton 40 Year Old is no exception as it features a deep and dark sensual richness that matches perfectly with desserts such as pecan financiers, marble cake, chocolate cake and even vanilla-caramel mille feuille.”
The Singleton 40 Year Old is available globally for $3,755.
