In mid-January, Glen Moray, one of the most underrated whiskies in my opinion, invited myself and Kirsty along to the launch evening for their new Glen Moray Single Malt Whisky Port Cask Finish.

Not only that but the event was indeed a masterclass in whisky and chocolate featuring no less than seven Glen Moray expressions and four incredible chocolates from Paul A. Young, master chocolatier.

The setting? Only one of my favourite restaurants in London, Boisdale in Canary Wharf, where I go for a Christmas dinner with ex-Reuters colleagues each year.

The restaurant is a homage to Scotland in its entirety with tartan finishes to chairs and notable detailing we will go into at a later date.

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