Gildas x The Glendronach Paired Pintxos

Sydneysiders are invited to enjoy a slice of Basque country this spring with the launch of an Australian-first series of sherry-infused Spanish small plates curated by revered Scottish distillery, The Glendronach and Basque-style Surry Hills bar, Gildas. 

As an ode to the Spanish sherry casks its heritage spirit is aged in, and aptly launching in line with International Sherry Week (4-10 November), the masters behind The Glendronach whisky have teamed up with Gildas’ Head Chef, Zach Elliott-Crenn to create a limited edition menu that puts a unique spin on the venue’s iconic pintxos. 

The result is a trio of delicious bite-sized plates delivered in Gildas’ distinct authentic style, and perfectly paired to The Glendronach’s award-winning permanent single malt range, including:

• Butter puff pastry topped with piperada, piquillo peppers glazed with The Glendronach 12-year-old, white Angelachu anchovy and an olive crumb

• A modern take on a traditional gilda skewer featuring morcilla blood pudding, pan-seared Alborohos Island scallop and apple poached in caramel made with The Glendronach 15-Year-Old

• Jamon croqueta stuffed with bechamel, coated in pimenton bread, and dressed with jamon glazed in The Glendronach 18-Year-Old

Available until Saturday 14 December, each of the whisky-infused pintxos will be served in ‘snack and sip’ style pairs, alongside a dram of its matching The Glendronach Scotch whisky. Those interested in delving deeper into the flavours of Spanish sherry can also opt for a full tasting flight, featuring all three snacks and single malts. 

To complement the pairings, Gildas’ expert culinary and mixology teams have also crafted a dessert and cocktail to top and tail The Glendronach-inspired pintxos experience. Whisky lovers looking to celebrate the festive season in style will love the ‘Ronnie’, a festive spritz featuring The Glendronach 12-Year-Old alongside Campari, grapefruit and cava - a Spanish sparkling wine. And, as a sweet treat, there’s also a decadent take on a tocino de cielo, a traditional caramel dessert served with raisons and infused with the rich flavours of The Glendronach 18-Year-Old.