Whisky-ing the night away at Shangri-La

By Madushka Balasuriya

Ever been to a friend’s house where they offered you one of their favourite whiskies, only for you to completely blag your way through, all the while hoping your friend doesn’t notice your lack of knowledge? Or worse yet, ask him for a soda or cola chaser, only to be met with more than a hint of derision?

Well the Shangri-La Colombo, as part of its efforts towards becoming a vibrant lifestyle destination, recently had an exclusive whisky tasting for those of us who have more than a passing interest in whisky, while also opening door to those who may simply want to know what the fuss is all about.

Hosting two brand ambassadors from the world’s most awarded single malt whisky, the Shangri-La treated a small group around 30 guests to a one-of-a-kind journey into the inner machinations of a smooth single malt.

Throughout the evening Struan Grant Ralph, a qualified chemist and a born storyteller with a background in TV and radio, regaled stories and tales that brought to life the rich heritage of Scottish whisky over the years.

The nose

As part of the initial tasting we were served three aged whiskies – 15, 18, and 21 years – all in snifter glasses which are wide at the bottom and tapered towards the top. The glassware is an important element in enjoying your whisky properly as the wide base allows you to swirl the whisky, while the narrow opening concentrates the delicious aromas for your sniffing pleasure.

“The most important thing when tasting a whisky, is to first close your eyes, take a whiff, and nod your head as you agree with yourself,” joked Struan at one point, encapsulating the key element in truly enjoying a whisky – not taking yourself too seriously.

Unlike tasting wine, when sniffing a whisky you can’t try and search for one particular scent. It’s more a matter of letting the smell come to you, while of course enjoying yourself in the process.

The taste

“In Scotland, summer is our favourite season of the year, it’s normally about two-and-a-half days,” he says dryly, as the room erupts in laughter. “But cold weather is good for making whisky,” he adds more matter-of-factly. “Snow on the mountain is money in the bank. If it’s damp and cold, you manage to keep this kind of nice consistent maturation process.”

That humour-filled preamble was an introduction to a gently-matured dark gold 18-year-old whisky which had hints of dried fruit, candy peel and dates, all overlaid by elegant notes of oak. Going down it was warm and smooth.

The experience

But the whisky was only one element of the evening, with Shangri-La pulling out several stops to ensure its guests were taken care of in style. After starting the evening at its Connect workspace, we were asked to move to the Capital Bar and Grill, where guests were plied with a host of delicious canapés and some innovative whisky cocktails.

Here guests were seen mingling, while live music played in the background. The cocktails themselves were fresh takes on old favourites, such as a whisky barrel wood chip smoke-infused Whisky Sour.

On the whole, it was an evening not to be forgotten, and one that truly highlights Shangri-La’s dedication to continuously evolving the guest experience.

Pix by Daminda Harsha Perera