I recently had the pleasure of being a part of the XR 21 Mastery, an annual by-invitation gastronomical journey by John Walker & Sons XR21 where food prepared by some of the best chefs is paired with the blended scotch. This year, the venue of choice was Khoo Kongsi in Penang – a UNESCO heritage clan house owned by the Khoo clan.
The setup was unlike what I’ve experienced before – unique and rich in culture. This year, XR 21 Mastery showcases the culture of Penang delicacies and homegrown ingredients through a menu curated by Chef Spider Kong of Soul Food and Chef Jeffrey at Metisser Dessert Parlour.
We tucked into a 4-course meal comprising Tiger Prawn Kerabu, Chicken Ravioli, Seared Barramundi or Tamarind Lamb and dessert – Ambar Tree. All courses were paired with John Walker & Son’s XR 21, which further accentuated the nose and flavour profile of the whisky.
The pairing between John Walker & Son’s XR 21 with Ambar Tree and Chicken Ravioli was my favourite. I found Ambar Tree interesting – Amra fruit paired with earl grey tea infused chocolate mousse for a fruity-rich finish.
The XR 21 Mastery is a platform created exclusively for Malaysia, which will feature local hidden gems and expertise in the culinary industry. For more information on the XR 21 Mastery, contact [email protected]
Exclusive to Asia, John Walker & Sons XR21 is a tribute to the British knighthood awarded to John Walker’s grandson, Sir Alexander Walker in 1920. It was created to honour a very special occasion whereby Sir Alexander Walker was appointed as a Knight Commander of the Order of the British Empire by King George V in 1920, commemorating his outstanding leadership and service to his king and country. It contains whiskies that are aged for a minimum of 21 years and drawn from extremely rare Johnnie Walker reserves.