Andrew Laing, from Hunter Laing & Co. will be arriving November 6-8, 2015

VOM FASS has the pleasure of inviting world-renowned Whisky blender and bottler from Hunter Laing & Co, grandson Andrew Laing to visit Hong Kong from November 6-8, 2015 inclusively. Andrew hails from Hunter Laing & Co., a family operated company with an unrivalled pedigree as blenders and bottlers of the finest Scotch Whisky. As a treat for the Scotch Whisky fanatics in Hong Kong, Andrew Laing will be hosting the Whisky Intelligence and Whisky Tasting in the afternoon, then followed by Whisky Pairing Dinner at night at Zurriol. As a special treat after the class and pairing dinners, guests can purchase whisky they have tried and love and have it personally signed by Andrew Laing. This is an absolute privilege opportunity to meet the infamous Andrew Laing in person. 

Whisky Intelligence

Date:   Saturday and Sunday, November 7-8, 2015

Location: Zurriola – 18/Fl, The One, 100 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong

Time:   3-5pm

What:      Whisky Intelligence and Whisky Tasting – A course hosted by VOM FASS and Andrew Laing, throughout the two days, students will be leaning about whiskies. This is suitable for amateur whisky drinkers to enthusiasts. Topics covered will include:

-          How different regions differ?

-          Difference between single malt and blended malts

-          How to properly taste whisky

-          Blind tasting

-          Great Glen journey

-          What difference does the different aging make

-          Process of how whisky are produced

-          How blending works

There will be 6 whiskies available for tasting, with snacks throughout the class.

Price:   Early Bird HKD$980 (before October 17); Regular price HKD$1,280

Capacity: 18 person

Whisky Dinner:

Date:   Saturday, November 7, 2015

                        Sunday, November 8, 2015

Location: Zurriola – 18/Fl, The One, 100 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong

Time:   7:00pm onwards

What: Whisky pairing dinner with Andrew – Andrew will walk diners through a whisky journey, guiding them through the different whisky and taste profiles and how they go with the different courses throughout the night

Price:   Early Bird HKD$1,880 (before October 17); Regular price HKD$2,280

Capacity: 48 pax per session

Menu:     Homemade bread | Butter
Amuse bouche
Salmon | Cauliflower | Horseradish
Poached egg | Lardo | Parsley
Quail | black pudding | beetroot
Potato | leek | mushrooms | portwine
Oxtail | pearl onions | burnt potatoes
Apple tarte | Vanilla | Bay leaf
Petit fours

For details: