Seasoned Scotch drinkers and curious newcomers can come together at Clink. on Thursday, September 22nd over a four-course dinner paired with pours from The Balvenie Distillery. Chef Daniel Kenney and his culinary crew have a fabulous menu planned to show off the single malts from the circa-1892 distillery. Dinner kicks off at 6:30pm on the second floor of The Liberty Hotel on Beacon Hill with a pour of The Balvenie Doublewood 12 and passed Wagyu Beef Carpaccio Toast with Bluebird organic blue cheese and grain mustard aioli, followed by Wellfleet Littlenecks with charred Portuguese chorizo, herb barley and truffle crumbs paired with The Balvenie Caribbean Cask 14 (check out the full spread in the menu below).

Steven Cuoco from William Grant & Sons Distillers will be on hand to talk through each taste, plus there will be plenty of time to answer all your Scotch-sipping queries about aging, adding water, and … what exactly is floor malting? Tickets are $115 (available here) and include all your food, spirits and the discussion. Follow Clink. on eventbrite for updates on their upcoming dinners, and reach out via email or call 617.224.4004 with any Qs.

The Balvenie Single Malt Scotch Whisky Dinner Menu

Reception
Wagyu Beef Carpaccio Toast / Bluebird Organic Blue Cheese / Grain Mustard Aioli
First Tipple: The Balvenie Doublewood 12

Appetizer
Wellfleet Littlenecks / Charred Portuguese Chorizo / Herb Barley / Truffle Crumbs
Second Tipple: The Balvenie Caribbean Cask 14

Main Course
Slow Smoked Wagyu Beef Brisket / Bacon Braised Savoy Cabbage / Balvenie Stout Broth/
Third Tipple: The Balvenie Single Barrel Sherry Cask 15

Dessert
Chocolate Tasting: Fudge / Mexican Cocoa
Fourth Tipple: The Balvenie 21 Year Old Portwood