A bottle of The Balvenie Fifty, a single malt Scotch whisky valued at $38,000, will be opened during an exclusive dinner for 12 guests at Cullen's in Houston by the man who sealed it in its original cask over 50 years ago.
The Balvenie Fifty, Cask 4567, was filled with newly distilled spirit in 1963 and matured in a European oak sherry hogshead, rarely used in the whisky industry. Over the following 50 years, the interaction between spirit and oak has produced impeccably well-rounded single malt nurtured by the longest-serving Malt Master in Scotch whisky history, David Stewart. Stewart will travel from Scotland to Houston, Texas to host the multi-course meal prepared by the restaurant's culinary team.
"This is the kind of event that defines the Cullen's experience and confirms its stature among distilled spirits aficionados," observed Kevin Munz, creator of the award-winning establishment. "Presentations like this are one of the main reasons that we assembled the culinary team of David Coffman, Ryan Louviere and Johnny Wesley. The right team, with an incredible menu, a fabulous facility and the finest Scotch in the world... it's a 'perfect storm' for lovers of fine food and exceptional spirits."
Cullen's general manager Ryan Roberts, who was raised in Scotland, previously orchestrated the restaurant's internationally promoted $1,000 per guest recreation of the last meal served to first class passengers on the Titanic.
Only 131 bottles of The Balvenie Fifty, Cask 4567, will be available worldwide, with an RSP of $38,000 per bottle. On Saturday, November 15, 2014, twelve guests will experience an extended course dinner in The Penthouse at Cullen's, paired with tastings of the brand's 30, 40, and Fifty year old collections, as well as The Balvenie Tun 1401 and Tun 1509, at $2,900 (inclusive of tax and gratuity) each.
Mr. Stewart will be joined by Jonathan Wingo, The Balvenie Ambassador. After this spectacular experience, Cullen's will offer tastings of The Balvenie Fifty in 1/4 oz., 1/2 oz., 3/4 oz. and 1 oz. servings—while supplies last.