These three spots in the city are proving that The Glenlivet 12 can do a lot more than just sit in your glass. For this collaboration, each venue takes the whisky in a completely different direction, moving it from cocktails to savoury dishes to dessert, showing just how versatile it can be when placed in the right hands. Whether it’s worked its way into a dish or used as the starting point for something unexpected, the result isn’t really what you would call a pairing, but more like a creative reinterpretation of what whisky can actually be on the table.

The Fish That Swam Through Whisky

The Glenlivet is famously unpeated, a fruity, smooth Speyside rather than a smoky one. That makes Atelier Binchotan, where nearly everything passes over white-hot binchotan, an intriguing match. Here the smoke comes from the kitchen, and the whisky is left to do something subtler.

The dish is a dry-aged grouper, with The Glenlivet 12 woven through it in three steps. It seasons the cure, is folded into the emulsion, and is dropped over the fish just before it reaches the table. The restraint is the point. The whisky lends a quiet depth without ever crowding the clean, delicate flesh of the grouper. Served with a highball on the side, it’s a measured, thoughtful piece of cooking, and a persuasive case for a pairing few would think to try.

The Cocktail Built Like A Dish

Neo Bar has long treated the cocktail as something closer to cuisine, and this menu carries that philosophy to its natural end. Built on The Glenlivet 12, its two drinks are each modelled on a comfort food. The first draws on the savoury, umami warmth of miso soup. The second takes its lead from bubur pulut hitam, the black glutinous rice dessert, and settles into softer, sweeter territory. On paper they could hardly be further apart. In the glass, the whisky’s orchard fruit and gentle oak become the common thread, giving each drink its structure while leaving room for the other ingredients to speak.

The Dessert With Whisky In Every Layer

At Yellow Fin Horse, dessert becomes the canvas. Inspired by the tropical and fruity notes of The Glenlivet 12, the team created a banana pop tart layered with different textures, The Glenlivet jelly, and salted coconut sorbet for contrast. The whisky moves subtly through each component, tying together the hot and cold elements while adding just enough depth beneath the sweetness. The result is playful, nostalgic, and a reminder that whisky doesn’t always need to come after dessert. Sometimes, it belongs right in it.

Taken together, the three dishes say as much about their kitchens as about the whisky. Each sit at opposite ends of the menu, yet each traces its way back to the same bottle and that may be the most convincing argument yet for The Glenlivet 12.

Find out more about The Glenlivet
Website | Instagram