Dewar’s acclaimed Scotch Egg Club will take up residency in Sydney for four weeks from tomorrow, Wednesday May 3.
The Dewar’s Scotch Egg Club pays homage to the unique and delicious combination of whisky and the Scotch egg – a hardboiled egg wrapped in a meat filling, coated in bread crumbs and deep fried.
Dewar’s brand ambassador Andy Wren has taken the flavours of Dewar’s 12 and created a series of cocktails that match perfectly with four unique Scotch egg creations, crafted by ACME head chef Mitch Orr.
The Scotch Egg Club is a tribute to the two obsessions of Tommy Dewar, son of the founder of Dewar’s: whisky and chickens.
“Dewar’s is the most awarded blended Scotch whisky in the world and our old friend, Tommy Dewar, took his father’s recipe and ensured we could all experience Dewar’s through his extravagant ‘A Ramble Round the Globe’,” said Andy Wren, Dewar’s ambassador.
“So we’re paying homage to the great man and his love for whisky, chickens and travel with the Dewar’s Scotch Egg club, coming to the southern hemisphere for the first time.”
Wren also explained that the bar would be serving the Dewar’s whisky neat in addition to blended cocktails: “we will of course be serving Dewar’s blends and our single malts neat for those that want to experience the more intricate flavours.”
Mitch Orr, head chef at ACME, said: “It’s been an enjoyable to partner with Dewar’s Scotch Egg Club – taking the humble Scotch egg, traditionally a picnic snack for the Brits, and flipping it into something with a unique personality.
“We’ve created four different flavour combos, each a unique variation for Sydneysiders to enjoy with Dewar’s whisky.”
There are also whisky masterclasses on offer for enthusiasts – with the opportunity to try all of the Dewar’s blends – as well as the award winning single malts used to create them.
The pop-up bar, located in the laneway that also houses Baxter Inn and the Barber Shop in Sydney’s CBD, will run from May 3-27, and is open on Wednesday to Saturday nights.
