An Evening With Speyburn: A Journey Of Whiskies And Flavours
The MM2 bar in Penang recently hosted an exclusive event featuring the 10-,15-, and 18-year-old expressions of Speyburn.
Speyburn’s founder John Hopkins roamed the legendary Speyside region far and wide before he managed to discover the Granty Burn, with its exceptionally pure water that would be the literal spring of existence for the remarkable whisky. Against all odds, Hopkins and his team worked tirelessly through a wintry storm in an incomplete distillery without windows or doors. Determined to produce their very first batch of incredible golden scotch to coincide with Queen Victoria’s Diamond Jubilee year, they succeeded on Christmas Day in 1897. This same spirit of tenacity lives on more than 125 years later in each bottle of Speyburn whisky, a timeless tribute to craft, nature, and the enduring soul of Speyside.
Recently, a group of distinguished guests gathered at MM2 on Muntri Street in the heart of Georgetown, Penang, for a one-night-only dinner that paired a curated flight of Speyburn’s 10-,15-, and 18-year-old single malt expressions and an artfully designed menu. Beloved since opening its doors in 2014, the multiple award-winning bar was formerly known as MishMash before unveiling a new chapter along with a refreshed space.
Here, step into a sophisticated yet relaxed haven offering inventive cocktails by Kamal, the friendly bartender, fine whiskies, and premium cigars in an atmosphere of modern elegance. The event was presented by Fortier Wines & Spirits, an authorised importer and distributor of Speyburn in Malaysia.
The experience was hosted by Paul Warathep Chandeeraj, Regional Brand Ambassador APAC—International Beverages, who preaches fine spirits to everyone from beginners to connoisseurs. “What makes Speyburn special is its rich history, heritage, and the people behind it,” Chandeeraj said. “The distillery team has dedicated decades to their craft, pouring passion into every drop. Combined with the influence of bourbon and sherry casks, the history, heritage, and people are what truly bring Speyburn whiskies to life.”
His deep knowledge and charismatic storytelling took guests on a journey through Speyside as he guided guests through each whisky and asked them to pour some into the palm of their hands. “Rub them together to let the alcohol evaporate. What you’re left with is the natural scent of the whisky, which is more earthy, floral, and fruity,” Chandeeraj explained. “If you revisit the glass once more, the sweetness and fruitiness really come through.”
Guests then savoured dishes that included Prawns and Mango Cocktail, succulent white prawns nestled on a bed of sun-ripened mango, finished with a fragrant house-made mango chutney dill sauce. The citrus and apple notes from the Speyburn 10-Year-Old, a gold medal winner at the 2025 San Francisco World Spirits Competition, accentuated the mango’s sweetness, while its toffee warmth and long finish complemented the delicate richness of the prawns.
The next delight was a tender lamb shank, slow-braised for six hours and served with a velvety cream sauce enriched with Guinness and Speyburn 10-Year-Old whisky. This was accompanied by a Speyburn 18-Year-Old, whose rich layers of dark chocolate, dried fruit, and warm spice echoed the dish’s hearty depth, while cutting through its creaminess with a lingering finish.
The night ended with indulgent spoonfuls of the Whisky-Infused Chocolate Lava Cake and a toast to each other’s good health in Scottish Gaelic. Slàinte mhath!
Photography by Norlman Lo
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