Pamela Tan’s captivating sculpture, Flux, inspired by The Balvenie Thirty, takes centre stage in an exclusive pairing dinner at Gordon Ramsay Bar and Grill, Sunway Resort Hotel
In the hands of artist-architectural designer Pamela Tan of the famed Pohsin Studio, The Balvenie’s whisky craftsmanship finds a kindred spirit.
This collaboration between the award-winning Single Malt Scotch Whisky maker and Tan resulted in the creation of a captivating sculpture inspired by The Balvenie Thirty. The masterpiece, aptly named Flux, took centre stage at an exclusive pairing dinner held on Nov 30 in the ornate halls of Gordon Ramsay Bar and Grill at Sunway Resort Hotel in Petaling Jaya, Selangor.
Prior to the exclusive dinner event, we had the privilege of catching up with the visionary artist herself. Tan shares insights into her artistic journey, saying, “I was truly exhilarated when presented with the collaboration idea. As The Balvenie’s story unfolded, from barley to barrel, I discovered a deep resonance with their values. Being an artist who holds dear attention to detail and craftsmanship, investing so much value into this artistry definitely filled me with much excitement.”
Tan finds great joy in delving into the narratives of her subjects, immersing herself in their stories and skilfully translating her observations and learnings into her art. “While extracting the characters and essence of the multigenerational whisky-making process that combines exceptional expertise, skill and ambition, the barley element emerged as a focal point.
“Nature, especially when viewed through a scientific lens, particularly diatoms, captivates me and leaves a lasting impression. A lot of my past works have plenty of borrowed elements of nature,” she explains. The intricate pattern of the barley root cut in half, observed under the microscope, was translated on the top of the barrel, symbolically alluding to the cereal grain as the origin.
The allure of The Balvenie Thirty’s honeyed goodness also stood out for Tan, as it has a distinctive sweetness compared to most whiskies.
“That’s why I envisioned my art piece to resemble honey gracefully flowing. The very essence of Flux embodies a state of flow and I aimed for it to organically emanate from the core and embracing the barrel, almost akin to a regal crowning,” she says of her amber plexiglass-and-steel work of art mounted onto The Balvenie barrel.
Crafted by the esteemed malt master David C Stewart MBE, The Balvenie Thirty stands as a sensorial masterpiece. Skilfully uniting the richness of Traditional American and European oak casks, each matured for decades, this whisky is a rare gem — sweet, yet intricately complex. This exclusive single malt embodies the essence of time, offering a liquid gold that captures the rarity and sophistication of the whisky.
The tasting journey begins with a silky sweetness, opening up to an explosion of rich honey, mellow oaky tones and hints of candied orange peels that unfold with each indulgent sip. It is truly a distinctive dram.
The packaging is a tactile masterpiece in itself, featuring a cylinder crafted from soft goat leather, adorned with a faded debossed pattern inspired by the distillery’s marrying process and finished with luxurious white-gold foil accents.
In this world where barley transforms into whisky and sketches metamorphose into sculptural marvels, Tan’s work of art transcends the ordinary. As the auction unfolds, her creation becomes more than art. It morphs into a vessel of positive change, where creativity meets goodwill.
The auction of Flux culminated in a generous bid of RM29,000. Beyond its aesthetic value, this artwork now serves a higher purpose, as the proceeds are channelled to Helping Hands Penan — a distinguished non-profit accredited social enterprise.
This charitable contribution illustrates The Balvenie’s steadfast dedication to upholding age-old traditions and craftsmanship. In this instance, the spotlight is cast on the Penan community in Sarawak, whose incredible weaving skills and cultural legacy are a living heritage that intertwines generations of skill, history and artistry.
The Balvenie definitely raised the bar this year. And in celebration of that achievement, we raise our glasses in a toast. Slàinte Mhaith!
DINNER DISTILLED
The private dinner to celebrate The Balvenie Thirty at Gordon Ramsay’s Bar & Grill Restaurant was put together by Chef Giles M Langford. Each course was artfully crafted to complement the carefully selected expressions of The Balvenie.
The gastronomic journey began with a duo of enticing starters — the first featured beetroot-cured king salmon topped with smoked yoghurt, kohlrabi and salmon roe; and the second showcased a decadent chicken and duck liver parfait accompanied by a blackberry, sherry and grape chutney, served alongside perfectly toasted brioche.
This exquisite opening act was harmoniously paired with The Balvenie Doublewood 12 Years, revealing its delightful notes of nutty sweetness, cinnamon spiciness and a nuanced hint of sherry.
The main course presented a tempting choice between cod paired with smoked eel or the signature classic Beef Wellington, perfectly accompanied by The Balvenie Caribbean Cask 14 Years. Infused with rounded vanilla and sweet oak notes, the whisky unveiled a delightful fruity character that evolved with each passing moment, creating a harmonious complement to the exquisite main star.
The sweet ending arrived in the form of a 64% Manjari chocolate tart adorned with honeycomb, yoghurt sorbet and a drizzle of virgin olive oil. This divine dessert was expertly paired with The Balvenie French Oak 16 Years, a whisky that dazzles with the vibrant zest of lemon rind and grapefruit. It has a lingering sweetness characterised by glazed fruits and a hint of spice from root ginger.
From Speyside in the Scottish Highlands to Sunway Resorts Hotel, the culinary journey seamlessly fused The Balvenie’s rich heritage with fine dining artistry for an unforgettable night.