Glenmorangie, renowned single malt whisky distillery, is collaborating with experimental pastry chef, Reynold Poernomo of KOI Dessert Bar. The two master creators are bringing to life their first-ever Whisky & Dessert pop-up bar in Sydney’s Barangaroo in celebration of Glenmorangie’s most exclusive innovation, Signet.
The pop-up bar explores the explosion of flavours in Signet – the world’s first whisky to be produced with high roast ‘chocolate’ malt barley. Poernomo, Masterchef legend, has created a trio of desserts exclusively created for the pop-up that pair perfectly with the whisky’s three distinct flavours of Dark Chocolate, Espresso and Mandarin.
The trio of desserts includes – The Chocolate Delight, Fire and Ice, and KOI’s renowned ‘Nomtella’, which are all paired with one of three specialty Signet Cocktails, crafted by a selection of Sydney’s best bars; Kittyhawk, Button Bar and Barangaroo House.