Cullen’s Upscale American Grille on Space Center Boulevard has a very special event coming up Nov. 15.
A limited edition bottle of The Balvenie Fifty, a single malt scotch whisky valued at $38,000, will be opened and served during a dinner for 12 guests at Cullen’s by the man who sealed it in its original cask over 50 years ago. This man, David Stewart, is the longest-serving Malt Master in Scotch whisky history, and he is flying from Scotland to Houston exclusively to host this multi-course meal prepared by the heralded restaurant’s world class culinary team.
This story connects an unmatched Houston restaurant facility, their exceptional culinary team, the finest scotch in the world, and a rare experience to spend an evening with two of the world’s leading whisky experts. After this spectacular evening, tastings of the Balvenie Fifty will be available in the bar and dining room at Cullen’s in various sizes—while supplies last.
One oz. will be sold at $1,963.
“This is the kind of event that defines the Cullen’s experience and showcases its stature among distilled spirits aficionados,” Proprietor Kevin Munz said.
“Presentations like this are one of the main reasons that we assembled the team of David Coffman, Ryan Louviere and Johnny Wesley, because this is what these men were born to do. The right team, with an incredible menu, a fabulous facility and the finest scotch in the world… It’s a ‘perfect storm’ for lovers of fine food and exceptional spirits.”
“For scotch lovers, this is nirvana,” Cullen’s General Manager Ryan Roberts added. “The opportunity to taste this exclusive spirit, in the same room with Balvenie’s Malt Master David Stewart, with a world class meal prepared by Houston’s finest chefs: that is a very, very rare opportunity. The Balvenie honors us with their selection of Cullen’s as the host venue for this history-making event and we’re going to bring our best, along with theirs.”
+The Balvenie is a unique range of Single Malt whiskies handcrafted in Scotland’s Speyside region by William Grant & Sons.
+The Balvenie is releasing Cask 4567, filled in 1963, and aged for 50 years. Cask 4567 has a rich, sherried profile.
+The Balvenie Fifty Cask 4567 was matured in a European oak sherry hogshead, rarely used today in whisky making. Filled with newly distilled spirit in 1963 by Balvenie Malt Master David Stewart, the spirit slowly matured into an outstanding single malt Scotch whisky over the following 50 years while Stewart committed himself to perfecting his craft. Now, 50 years later, Stewart will travel from Scotland to Houston, Texas exclusively for this event at Cullen’s and to be reunited with the cask he developed as a young man.
+ Only 131 bottles of The Balvenie Fifty, Cask 4567 will be available worldwide (15 in the USA), with an RSP of $38,000 per bottle.
THE EVENT
Cullen’s American Grille, the same restaurant who received international acclaim for its $1,000 per guest replication of the ten course meal served to first class passengers on their last night on the Titanic, will host an extended course dinner, paired with The Balvenie tastings, at a cost of $2,900 per guest, inclusive of tax and gratuity.
The evening’s menu will be created and executed by the award-winning team of Executive Chef David Coffman, Sous Chef Ryan Louviere, and Executive Pastry Chef Johnny Wesley.
Guests will sample Balvenie 30, Balvenie 40, and, naturally, Balvenie 50. Additional tastings will include The Balvenie Tun 1401 and Tun 1509.
During the evening, over $50,000 worth of Scotch will be opened to be tasted by guests.
SPECIAL GUESTS:
David Stewart, Malt Master at the Balvenie Distillery
Jonathan Wingo, the Balvenie Ambassador, Central USA
DATE: Saturday, November 15th
PLACE: In the newly renovated Penthouse at Cullen’s American Grille, 11500 Space Center Blvd., Houston Texas 77059
PRICE PER GUEST: $2900, including tax and gratuity
ADDITIONAL INFORMATION:
+After this spectacular experience, tastings of Balvenie 50 will be available in the bar and dining room at Cullen’s in the form of 1⁄4 oz., 1⁄2 oz., 3⁄4 oz. and 1 oz. servings—while supplies last.
+Mr. Wingo is available for limited telephone interviews, coordinated through Noisemaker Communications.
