Whisk-ey Me Away into the Sunset

An Enchanted Evening at The Viv

The Top of The V, located at the zenith of The Viv Hotel in Anaheim, offers a unique blend of Spanish tradition and modern culinary innovation. As guests step into this venue, they are greeted by an atmosphere where the golden hues of Glenmorangie scotch whisky glow against the natural light, creating a canvas of warm, inviting tones. The setting sun casts a magical aura, ensuring that the entire evening is bathed in a picturesque glow, perfect for the sophisticated palate of the evening's offerings. 

The Legacy of Scotch Whisky

Whisky, especially Scotch, is not just a drink; it's a cultural heritage, steeped in centuries of Scottish tradition. The origins of Scotch whisky can be traced back to the early 15th century, with the first documented instance of whisky production appearing in the Exchequer Rolls of Scotland in 1496. Since then, it has evolved from a rudimentary distillation process to a refined art form, with regions like Speyside, Islay, and the Highlands each contributing unique flavor profiles to the Scotch whisky spectrum. Glenmorangie, nestled in the Highlands, has been at the forefront of this evolution, perfecting the art of whisky making and becoming synonymous with quality and craftsmanship.

Distilling whiskey requires an ample amount of cold water. Thankfully the climate in Scotland assists with the water temperature and the abundance of wet rainfail. Uncommonly found in Scotland, due to the enormous amounts of rain, the Glenmorangie distillery uses a hard water underground aquifer that is filtered through limestone calcium and magnesium which bubbles up from the ground making the process uniquely their own with a wondrous naturally occurring phenomenon. 

Welcome to Whisky Wonderland

 The event at The Top of The V started with a ceremonious welcome cocktail, featuring Glenmorangie 12 year aged scotch, often celebrated as the Chanel No. 5 of whisky. This comparison is apt, given the luxurious, complex nature of the spirit, known for its smooth, rich character with layers of flavor that unfold with each sip. The evening's first impression was further enhanced by the backdrop of Disneyland, visible from the balcony, adding a touch of whimsical charm to the sophisticated gathering. The balcony offered a refreshing first stop with a contemporary gathering space around the fireplace, perfect for enjoying the view of the evening, the conversations among the guests and patrons, appetizers that perfectly complemented the welcome drink and the surprise fireworks after the sunset. 

A Culinary Journey with a Scottish-Spanish Flair

Under the guidance of Chef Nate McCoy and Whiskey Ambassador Travis Tidwell, the dinner was a masterclass in pairing, combining the robust flavors of Glenmorangie with dishes that echoed the Scottish heritage while infusing the restaurant's traditional zest of Spanish cuisine. Each course was a revelation, from the Bacalao Croqueta, blending traditional fish and chips with a potato-crusted salt cod, to the Arroz con Scallops y Morcilla, a daring take on paella with blood sausage and seared scallops. The culinary expedition continued with Cullen Skink and Poached Halibut, showcasing the best of Scottish seafood, and reached a crescendo with Carrillera, a reimagined Steak and Ale Pie that perfectly married the essence of both cuisines. 

McCoy gave the guests a clever interactive dish with the Cullen Skink and Halibut. The poaching liquids were brought out in their own chalice to be poured over the exquisitely arranged fish. Cullen skink is a fish soup made with smoked haddock, milk or cream, mashed potatoes, onion, and parsley. A play on traditional spanish technique of slow cooking in oil with aromatics,  the halibut bones were smoked with garlic and laurel to make the soup and poaching liquids.  A fan of chef McCoy in the crowd let us in on a little secret; his wife is a pastry chef! We would love to see a joint effort between the two of them to take on dessert for the next event. Perhaps a Scottish take on tres leches. 

The Lasanta, 12 year aged whiskey paired with the Arroz con scallops y morcilla was the star pairing of the evening. Aged in a cherry cask, ripening the sweet and spicy flavor lent itself to the buttery and nutty notes of the scallops and rice. Cherry demand has declined over the last century making the casks very difficult to get. Meaning this particular scotch may become more rare in the coming years. This whiskey was smooth, easy on the nose and fruity, appealing to the average person. You do not need to be a whiskey connoisseur to enjoy The Lasanta. Arguably, if you are timid of this strong liquor, this is a fabulous introduction to the scotch whiskey world. 

Maybe it was the whiskey, because at this point I lost count of how many I might have had, but the staff brought a playful delight to the evening.  They were exceptionally friendly and accommodating, making the experience even more memorable. The Staff, led by Chef McCoy was attentive to the details, looked after our satisfaction between each course, it was obvious this was not their first whiskey rodeo…but then again, this was already my 3rd or fourth whisky.  LOL 

Sunset Serenade and Aesthetic Delights

As the evening progressed, the ambiance of The Top of The V shifted with the setting sun, creating a dynamic interplay of light and shadow that enhanced the dining experience. The restaurant's design, with its luxurious textures and chartreuse tones, provided a harmonious setting that accentuated the amber whisky. The view of the sunset lent a stunning backdrop, casting a soft, golden light that made the Scotch whisky sparkle, mirroring the quality and richness of the culinary offerings.

The Night's Crescendo

The event's climax was not just in the tasting but in the overall experience, which included the unexpected delight of Disneyland fireworks lighting up the night sky. This spectacular surprise added a sense of awe and celebration to the evening, making it a memorable experience for all guests. However, a note of discord was struck by the gift bags, which, though stylish, seemed to cater more to a male demographic, overlooking the opportunity to appeal universally to all attendees.

The evening at The Top of The V was a harmonious blend of history, culture, and gastronomy, encapsulating the essence of Scottish whisky while embracing the culinary diversity of Spanish cuisine with a Scottish twist. It was a testament to the enduring legacy of Scotch whisky and its place in the world of fine dining and sophisticated living, offering a memorable experience that transcended the ordinary and whisked guests away into a sunset of flavors and history.  We, at Fine Magazine encourage our readers to attend future events at the Top of the Viv, like the upcoming  Muga Wine Dinner on April 23rd.  A full listing of special events can be found at The Top of the Viv Special Events Calendar.

Additional Reading Recommendations:

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