The collection brings together three aged single malts, each shaped by the casks in which it was matured and each with a distinct personality. The 17 Year Old Wildflower Honey leans towards bright orchard fruit, citrus and florals. The 19 Year Old Indulgent Chocolate takes a darker turn, with deeper fruit, spice and a fuller finish. The 20 Year Old Orchard Fruitiness completes the set, with orchard fruit carried by a gentle, warming spice. Tasted side by side, the three make a case for how much a cask can shape a spirit.

We were introduced to the collection over an intimate afternoon tasting at The Private Chamber in Kuala Lumpur. Each whisky was matched with canapés created around its defining notes, from goat cheese mousse with citrus caviar to spiced carrots with duck confit. Paired this way, the whiskies revealed details that might otherwise pass unnoticed.

17 YEAR OLD WILDFLOWER HONEY

Matured in American oak, the 17 Year Old is smooth and naturally sweet, with vanilla, honey and fresh orchard fruit. On its own it is an easy, mellow pour, but the pairings drew out more of its character. The creamy goat cheese mousse and citrus caviar lifted its fruit and floral notes, while the smoked trout lent a quiet savoury edge and rounded out the finish.

19 YEAR OLD INDULGENT CHOCOLATE

The 19 Year Old Indulgent Chocolate quickly became one of our favourites of the afternoon. When sipped by itself , the whisky had a rich, chocolatey character, but pairing it with the spiced carrots and duck confit brought out warmer cinnamon and toasty  notes. The real standout for us was the foie gras served with dark chocolate and topped with a  fresh fig, where the sweetness of the fruit struck the perfect balance with  the richness of the foie gras and the slight bitterness of the chocolate. It was one of those pairings that made us appreciate the whisky a little differently with every bite.

20 YEAR OLD ORCHARD FRUITINESS

The 20 Year Old Orchard Fruitiness felt brighter and fresher than expected, with notes of vanilla, caramelised apple and pear wafting throughout each sip. The celeriac and apple pairing brought out its fruity side, while the teriyaki and miso glazed celery added a savoury depth. We also loved the confit chicken cromesquis with baked apple and cinnamon, which gave the whisky a richer and warmer finish.

What we enjoyed most was that there wasn’t really one right way to experience the collection. Each pour had its own character, and the pairings gave us a different way to discover it, making the afternoon feel more like an exploration than a tasting.

The Glenlivet Small Batch Collection is now available in Malaysia exclusively at The Chamber retail stores.