Members and guests of the Whisky Club Luxembourg A.s.b.l. gathered at the Hotel Belair in Echternach last Friday for the second annual famous Whisky dinner.

Luxembourg company Celliers des Grands Crus, which exclusively stocks both the selection of famous independent bottler Gordon & MacPhail and the whisky from Speyside distillery Benromach here in Luxembourg, also joined the more than 100 guests for the occasion.

The quality of the selected whisky was enhanced with different courses from the hotel's own kitchen and both delicate notes (Benromach Organic 2008 and a Ceviche of Salmon with lime and coriander) and deep notes (Mortlach 15 years old from Gordon & MacPhail with a tarte of goose liver, pistachio biscuit and mango-strawberry chutney).

Whisky can embellish both fish, in the case of Highland Park 2006 Gordon & MacPhail with seabass in a truffle sauce and topinambur; and meat, as was demonstrated with the Clynelish 1997 Gordon & Macphail with veal fillet and a crispy shallot crust, crispy bacon and vanilla asparagus ragout. Whilst this is widely known, the eveing presented the opportunity for people to discover for the first time that a Mirabelle-Curry sorbet can profit from a few drops of Speymacallan 2006 from Gordon & MacPhail to become an entirely new experience.

The combinations offered on the evening were said to have been among some of the best the Club had consumed at an organised dinner, and all of the tasted whiskies were available to take home.

Dessert was the unusual combination of chocolate with beetroot, held together by a Glen Scotia 1992, also from Gordon & MacPhail, which was nevertheless heartily consumed before coffee and a powerful benromach 100 Proof arrived to bring the evening to a close. The mix of whisky and food has a faithful fan club itself made up of people from a variety of backgrounds, united by a passion for the Scottish national drink and the life philosophy that it entails.

The next event organised by the Whisky Club Luxembourg is a traditional Scottish (albeit with a few local additions) Burns Night Supper which will be held Thursday 21 January 2016 at the Hotel Sofitel Kirchberg. The price for the event is €80 per person. Reservations will be taken following an e-mail to info@whiskyclublux.com. Further details for this event and more information about the Whisky Club Luxembourg is available at www.whiskyclublux.com.

Photos by Whisky Club Luxembourg