{"product_id":"thailand-burgundy-michel-couvreur-whisky-dinner-at-plu-thai-cuisine-25-sep-2026","title":"Thailand \u0026 Burgundy – Michel Couvreur Whisky Dinner at Plu Thai Cuisine | 25 Sep 2026","description":"\u003ch2\u003eThailand \u0026amp; Burgundy\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eA whisky dinner with the cellar master\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFor one night only, join \u003cstrong\u003eJean-Arnaud Frantzen, Cellar Master of Michel Couvreur\u003c\/strong\u003e, for an intimate whisky dinner pairing the distinctive, oxidative and savoury character of Michel Couvreur with the bold fermented flavours of Thai cuisine at Plu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFriday, 25 September 2026 · 7.00pm\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePlu Thai Cuisine · 22 Scotts Road, Goodwood Park, Singapore\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSGD148 nett per seat · six pours · six courses\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eFrom Burgundy to Thailand\u003c\/h3\u003e\n\u003cp\u003eMichel Couvreur’s whisky is known for a savoury, oxidative register — walnut, dried fig and umami — a natural counterpoint to the shrimp paste, fish sauce, fermented soy, toasted rice, chilli and spices of the Plu kitchen.\u003c\/p\u003e\n\u003cp\u003eThe evening is designed as a progression through six pours and six Thai courses, showing how spirit, cask and cuisine change one another when tasted side by side.\u003c\/p\u003e\n\u003ch3\u003eThe Pairing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCouvreur’s Clearach\u003c\/strong\u003e — Highball, Kaffir Lime\u003cbr\u003eBurmese Tea Leaf Salad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCandid · 48%\u003c\/strong\u003e\u003cbr\u003eCrispy Rice Vermicelli with Shrimp \u0026amp; Kaffir Lime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVin Jaune, over 10 years · 48% · 25ml\u003c\/strong\u003e\u003cbr\u003eShrimp Paste Relish, Mackerel \u0026amp; Vegetables\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpecial Vatting, Peaty Malt · 48%\u003c\/strong\u003e\u003cbr\u003eGrilled Pork Neck Salad, Toasted Rice Dressing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYoung Blossoming Single Cask · 48%\u003c\/strong\u003e\u003cbr\u003ePork Panang with Peanut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOveraged, cask strength · 52%\u003c\/strong\u003e\u003cbr\u003eBeef Massaman with Sweet Potato \u0026amp; Nuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Cask and Its Contents\u003c\/h3\u003e\n\u003cp\u003eYoung Blossoming Single Cask spent eleven years in a single Pedro Ximénez butt from Bodegas Toro Albalá. During the evening it is revisited alongside \u003cstrong\u003eDon PX 1984, Toro Albalá\u003c\/strong\u003e — the wine that seasoned the cask — before returning to the whisky.\u003c\/p\u003e\n\u003ch3\u003eEvent Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e Friday, 25 September 2026\u003cbr\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e 7.00pm\u003cbr\u003e\u003cstrong\u003eVenue:\u003c\/strong\u003e Plu Thai Cuisine, 22 Scotts Road, Goodwood Park, Singapore\u003cbr\u003e\u003cstrong\u003ePrice:\u003c\/strong\u003e SGD148 nett per seat\u003cbr\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e Six pours and six courses\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeats are limited and the cellar master is here for one night only.\u003c\/strong\u003e\u003c\/p\u003e","brand":"3W Spirits","offers":[{"title":"Default Title","offer_id":45696422838358,"sku":null,"price":148.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/9124\/2070\/files\/shopify_product_main_1600x1600_81733240-13ad-4f46-a4db-0ca1762a53ba.png?v=1788529356","url":"https:\/\/3wspirits.com\/products\/thailand-burgundy-michel-couvreur-whisky-dinner-at-plu-thai-cuisine-25-sep-2026","provider":"3W Spirits","version":"1.0","type":"link"}