Singleton of Glen Ord Distillery launch ‘first-of-its-kind’ whisky and dessert with pâtissier Nicolas Rouzaud
The Singleton of Glen Ord Distillery has introduced a one-of-a-kind whisky pairing experience with celebrated pâtissier Nicolas Rouzaud, known across Europe for his exquisitely crafted desserts and cakes.
Available to book now The Singleton of Glen Ord Collection x Nicolas Rouzaud is a fusion of taste and texture that celebrates the rich complexity of single malt scotch whisky and the artistry of patisserie.
In collaboration with the distillery team, Nicolas — famed for his London-based patisserie, Nicolas Rouzaud at The Connaught — has created a dessert designed to be enjoyed in three distinct parts. Each layer of the cake has been crafted to complement a different expression of The Singleton: The Singleton of Glen Ord 12-Year-Old, The Singleton of Glen Ord 18-Year-Old and The Singleton of Dufftown 21-Year-Old whiskies.
Leigh Aitken, brand home manager at The Singleton of Glen Ord Distillery, said: “Working with Nicolas has been amazing. His palate, his passion and his attention to detail have made him the perfect partner for us. There is so much synergy between the considered approach Nicolas takes to his craft as to what our whisky teams do with the creation of our liquids.
“Having Nicolas at the distillery and seeing him work, ask questions and really immerse himself in our whisky and our culture has shone through in the delicious patisserie. With each bite you can taste that he has dedicated himself to this process and reflected The Singleton back in the cake.
“This is set to be our biggest summer yet at the distillery. We’ve been embracing the team’s creativity, carefully listening to our guests and responding with an array of exciting offerings. Whether it's live music from local performers at our much loved monthly Singleton Sessions, platters of local produce from our neighbouring producers and farms, our cocktail and non-alc menu, or the next exciting partnership yet to be revealed, we are ensuring there is something for everyone at the distillery.
“Designing a three-layer dessert to pair precisely with three different whiskies has been a technical challenge taken on by Nicolas and the distillery team, deeply rooted in the pursuit of exceptional excellence.”
Nicolas Rouzaud, said: “I was profoundly inspired by the passion and meticulous craftsmanship of The Singleton team. Their dedication to excellence, artistry, precision, innovation and their respect for tradition, resonates deeply with my own approach to pastry. These similarities united us in a shared pursuit for perfection.
“This experience offers guests a unique whisky pairing that explores textures and flavours, a concept drawn from my childhood habit of eating pain au chocolat— starting with the crunchy crust, then the soft dough, and finally the rich chocolate centre. It’s an exploration of the senses and something truly special.”
Find out more on: TheSingleton.com
