Ardbeg, the renowned Islay single malt Scotch whisky from the house of Moët Hennessy, launched an innovative and avant-garde culinary series, ‘The Pursuit of Smoke’, with the series kicking off with an extraordinary six-hand dinner hosted at Hakkasan, featuring their esteemed Michelin-star chefs: Chef Andrew Yeo from Tao Group Hospitality, Executive Chef Andrew Lee of Hakkasan in Abu Dhabi, and Head Chef Gopi Thokra of Hakkasan Mumbai.

As guests embarked on a mesmerising journey, they traversed the peaty hills and moors of Islay, all while sipping on smoky Ardbeg cocktails and savouring the culinary innovations of the Michelin-star chefs. Hakkasan’s culinary masters reimagined iconic Cantonese dishes using fireside and wok-hei cooking techniques, through a tastefully curated eight-course dining adventure.

Commenting on this first-of-its-kind collaboration for the brand, Smriti Sekhsaria, Marketing Director at Moët Hennessy India said, “Ardbeg’s ‘The Pursuit of Smoke’ is a luxury multi-sensorial experience that celebrates ‘smoke and fire’ by bringing it to life in a way never done before! With this campaign we are bringing creativity, technology and gastronomy together and making the consumer stay on top of the transformational dining trends of today.”

The Ardbeg 10-YO (bottled at 46% ABV) has sea spray, tarry rope and immense smoky intensity, and is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.