From Monday September 15, diners heading to Mayfair restaurant 34, famous for its steaks and fish cooked on the parilla grill and its “lobster mac”, will be able to round off their meal with the venue’s very own whisky. The Speyside single malt, Glenallachie 34-year-old limited edition, has been made in collaboration with Speciality Drinks using water from the snow-fed currents of the Ben Rinnes river.
The subtle drop has been aged in ex-sherry butts, giving way to delicate flavours of leather, dark fruit and caramel. The restaurant has 54 bottles to share with customers, and its wintry-spice, orange-peel and toasted-nut notes make it a warming drop for the coming colder months. By the glass, the whisky will be £40 – but a limited number of 15 bottles (pictured) will be sold alongside this at £450 each. Investing in the latter has the added appeal of the fact that the label was designed by Tracey Emin (who created the restaurant’s doggy bag, as well as curating the private dining room).
“Having developed an extensive, quirky and fun whisky selection over the past three years at 34, the next step was to get into our own bottling,” says Xavier Landais, Caprice Holdings’ group senior bar manager. “Glenallachie is a hidden Speyside treasure and we were lucky enough to get our hands on a 34-year-old cask. Cocoa, sultanas, spices and Christmas cake are predominant and make this dram a superb reflection of what 34 stands for: finesse, class and… punch.”