Sydneysiders are invited to enjoy a slice of Basque country this Spring with the launch of an Australian-first series of sherry-infused Spanish small plates curated by revered Scottish distillery, The Glendronach and Basque-style Surry Hills bar, Gildas.
As an ode to the Spanish sherry casks its heritage spirit is aged in and aptly launching in line with International Sherry Week from November 4-10, the masters behind The Glendronach whisky have teamed up with Gildas’ Head Chef, Zach Elliott-Crenn to create a limited edition menu that puts a unique spin on the venue’s iconic pintxos.
The result is a trio of delicious bite-sized plates delivered in Gildas’ distinct authentic style, and perfectly paired to The Glendronach’s award-winning permanent single malt range, including:
- Butter puff pastry topped with piperada, piquillo peppers glazed with The Glendronach 12-year-old, white Angelachu anchovy and an olive crumb.
- A modern take on a traditional Gilda skewer featuring morcilla blood pudding, pan-seared Alborohos Island scallop and apple poached in caramel made with The Glendronach 15-Year-Old.
- Jamon croqueta stuffed with béchamel, coated in pimento bread and dressed with jamon glazed in The Glendronach 18-Year-Old.
Available from now until Saturday, December 14, each of the whisky-infused pintxos will be served in ‘snack and sip’ style pairs, alongside a dram of its matching The Glendronach Scotch whisky. Those interested in delving deeper into the flavours of Spanish sherry can also opt for a full tasting flight, featuring all three snacks and single malts.
To complement the pairings, Gildas’ expert culinary and mixology teams have also crafted a dessert and cocktail to top and tail The Glendronach-inspired pintxos experience. Whisky lovers looking to celebrate the festive season in style will love the ‘Ronnie’, a festive spritz featuring The Glendronach 12-Year-Old alongside Campari, grapefruit and cava - a Spanish sparkling wine. As a sweet treat, there’s also a decadent take on a tocino de cielo, a traditional caramel dessert served with raisins and infused with the rich flavours of The Glendronach 18-Year-Old.
Of his approach to the unexpected menu, Gildas’ Head Chef, Zach Elliott-Cren says:
"Our goal with this menu was to capture the heart of the Basque Country, blending the deep history of sherry with the unique character of each Glendronach whisky. It’s an exciting fusion, bringing traditional pintxos together with the rich depth of Scotland’s sherry-aged single malts”.
Stuart Reeves, The Glendronach Brand Manager, Brown-Forman, adds:
"2024 marks the global restage of The Glendronach range, one that leans into the distillery’s more than 200 years of whisky mastery while also introducing a more modern visual identity and creative direction. We couldn’t imagine a better way to introduce this new era locally than with a partnership that celebrates and puts a fresh perspective on the sherry casks that have always given our whisky its distinct Spanish flair.”
The Glendronach whisky-inspired paired pintxos menu will be available at Gildas exclusively from Friday, November 8 to Saturday, December 14, with paired pintxos available from $26 and a full tasting flight available for $78.
