It’s not easy to impress a room full of acclaimed chefs, mixologists, and F&B industry professionals with a menu, much less one that incorporates the earthy, smoky, and distinct notes of whisky. But at our latest Rolling Stone Philippines Social Club, IQOS partnered with Chef Josh Boutwood — the mastermind behind the Michelin-starred Helm — — for a dining experience that celebrated innovation and curiosity, bringing together some of the country’s most prolific culinary figures.
For one night only at Helm, the Rolling Stone Philippines Social Club married Boutwood’s signature culinary style with several of The Glenlivet whisky’s classic spirits in an evening that celebrated innovation, craftsmanship, and thoughtfully curated dining experiences through IQOS’ partnership with the acclaimed chef.
The gathering officially kicked off with an opening speech by Rolling Stone Philippines’ publisher Anne Bernisca. She was followed by speeches from Chief of Editorial Content Jonty Cruz, IQOS Brand Manager Henry Yap, The Glenlivet Brand Ambassador Ed Tordesillas, who co-created the whisky pairing dinner, and Boutwood.
Bouwood experimented with a range of flavor profiles throughout the menu. Dishes featured on the evening’s menu, in particular the hamachi and the morels, were crafted to highlight brighter and more delicate notes. The deeper tasting palates, such as the duck and beef, meanwhile, were designed to introduce richer and more layered flavors.
“[But] I would rather that they focus on the whole experience,” said Boutwood, “the menu as a whole, the journey as a whole.”
After the welcome speeches, Boutwood and his team began plating the first course of the evening: smoked hamachi with coconut water and tomato oil, paired with a glass of The Glenlivet 12 year-old.
The Glenlivet Brand Ambassador Ed Tordesillas also spoke to Rolling Stone Philippines about the night’s whisky offerings. “Whisky, as a category, is very bold,” said Tordesillas. “They’re aged in oak casks, and that really develops and matures the flavors of the oakiness, the woodiness, some spicy notes, and also some fruitiness.”
Tordesillas further noted how whisky has become a more accessible drink of choice for a broader audience. “[One misconception about whisky is] that it’s a very masculine drink, that it’s only supposed to be enjoyed by men,” he added. “I think whisky’s for everyone, as long as you find the flavors that you prefer. My advice is really just to go out there and try as many as you can.”
“Whisky’s such a manly drink?” Butz Tenchavez, founder of Toka Wine, told me while enjoying his meal. “Pero tonight, Josh was able to pair it with dishes that were so delicate. I enjoyed how the whisky was so easy to pair with something as light as the hamachi. It was the best intro to the whole evening.”
Next up was a plate of morel mushrooms stuffed with truffle and farce, served with the deep, rich flavors of The Glenlivet 15 year-old. “That was my favorite,” said Charles Montañez, executive chef and owner of Liyab and Michelin-recognized Mamacita. “It was typical Josh Boutwood swagger. And with the meal pairing, I always look for notes that come together. I knew as soon as the first bit and sip hit… it all felt so well-rounded.”
After a light round of Helm’s signature bread (complete with a selection of infused butter, no less), guests were treated to a serving of Wagyu, adlai, and oxtail.
Along with the Wagyu came a plate of duck braised with cherry and raisin gastrique, which was complemented by the balanced notes of The Glenlivet 18 year-old. “Any good pairing has to not feel forced, and the flavors have to work together,” said Kyle Quismondo, owner of the Makati-based cocktail bar, Big Fuzz. “I think The Glenlivet paired easily with the dishes tonight.”
To round up the menu of whisky pairings, Boutwood served the appropriately named Chocolate, Chocolate, Chocolate, a dessert with chocolate cremeux, burnt white chocolate, chocolate tuille, and honeycomb.
“My ideal whisky to pair… has to complement the meal really well, or be something that contrasts the dish in an exciting way,” said Ralph Sy, of Goods from Scratch and Pluck. “All the meal pairings tonight definitely had that.”
Guests capped the evening off with lively, intimate conversations, swapping notes about the meals and spirits they’d just tasted.
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