Bill Lumsdens innovation leads to new flavours for connoisseurs to enjoy in each sip.
WHISKY MAKER BILL LUMSDEN likes to eat local when travelling. His last two dinners, however, went a bit haywire. In Tokyo, he was treated to Chinese food; in Singapore, he ate at a steakhouse.
India turns out to be better. The conversation around innovation in whisky making is paired with re-imagined Indian food at Amaranta in The Oberoi, Gurgaon. Between bites of Chicken tossed in pallipalayam spices, Indian Ocean lobster presented with avocado tartare and kasundi mustard, and Kashmir slow braised lamb spare ribs, the feted Director of Whisky Creation, Distilling and Whisky Stocks at single malt scotch whisky brand Glenmorangie, talks about his own experiments.
Most of Lumsden’s work, and those that have been celebrated, are around wood and maturation.
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