In what promises to be a high spot in the holiday season for lovers of fine spirits, Centurion Restaurant’s Executive Chef (Western) Shaun Anthony will prepare a menu to harmonise with the symphony of flavours and aromas in five different expressions of Japan’s revered Hibiki premium blended whisky.

Appropriately the evening will begin with Hibiki Japanese Harmony, with its attractive notes of candied orange peel and white chocolate, before proceeding to the sweet fruitiness of Hibiki 12 Years Old, which is partially matured in plum liqueur barrels.

Hibiki 17 Years Old introduces subtle notes of Japanese Mizunara oak, which is an element in most Hibiki expressions, as well as rose and lemon leaf, leading to a lychee finish. Hibiki 21 Years Old is characterised by notes of cooked fruit, ripe banana, honeycomb and sandalwood.

Ending the evening on a high note is the rare and expensive Hibiki 30 Years Old, which won Best Japanese Blended Whisky 21 Years and Over at the World Whiskies Awards in both 2007 and 2008, raising the art of blending fine Japanese whiskies to new heights. Opportunities to taste this exceptional spirit are rare.

Members are advised to book early for an evening which presents the art of whisky blending at its peak.