Let’s set the scene. The host: Robb Report Hong Kong. Our partner: Edrington. The location: The Garden Suite at The Peninsula Hong Kong. The occasion: The grand unveiling of The Glenrothes 51, a rare and exceptional bottle so precious that only one (of five total in all of Hong Kong) was in the room, guarded by the sharpest of eagle eyes.
Anyone with HK$363,000 to spare for The 51 would join an elite club of just 100 worldwide, and be invited to fly down to Scotland, welcomed at the distillery, and learn about how this liquid gold is created in the finest casks for an unforgettable pour, swivel, sniff, and sip.
It was an exceptional evening as Robb Report Hong Kong played host to just a handful of VIP guests and distinguished RR1 Hong Kong members as a remarkable whisky, which has been meticulously matured for more than half a century, made its first appearance in Hong Kong, following successful unveilings in San Francisco, New York, and London.
Upon arrival, attendees were greeted by the breathtaking panorama of Victoria Harbour and the newly launched Best of the Best 2025 annual magazine by Robb Report Hong Kong, setting the tone for a night steeped in sophistication. Our by-invitation-only guests assembled, each eagerly anticipating the celebration of this extraordinary release.
Tak Man, CEO and publisher of Robb Report Hong Kong, began the evening with a warm welcome. “It is an honour to have you all here tonight for a very special occasion: to unveil the Glenrothes 51, a whisky that not only boasts an incredible 51 years of maturation but also introduces a world’s-first in whisky packaging design,” he remarked to the gathering.
While the highlight of the evening was, undoubtedly, the unveiling of The Glenrothes 51, the reveal of the highly anticipated whisky was preceded by a spirited (pun intended) talk and engaging fireside chat led by Tak Man, featuring three esteemed whisky connoisseurs: Kam Daswani of Dram Good Stuff, Benjamin Po of Edrington, and John Laurie, head of global partnerships and private client management at The Glenrothes, who had flown in from Scotland specifically for the event. Together, they delved into the nuances of whisky appreciation, sharing insights that resonated with the gathered aficionados.
Guests raised their glasses to toast the occasion, and the selection of welcome drinks curated for the evening featured a range of exquisite Glenrothes, including the 18-, 32-, and 42-year-old variants—each a testament to the artistry and dedication behind every bottle.
In anticipation of the excellent pours, the fine folks at The Peninsula Hong Kong crafted a menu that complemented the notes of the fine whisky. Guests started the meal with appetiser options of either Boston lobster avocado roulade or Hokkaido scallops with cauliflower and seaweed beurre blanc. For the main course, a slow-roasted Wagyu beef striploin was a solid option, and for those preferring lighter fare, there was a crispy amadai fillet with razor clam and young leek ragout. Cooling off the evening with a palate cleanser, dessert naturally had to be a Dulcey whipped ganache with the piquant tastes of mango marmalade and ginger madeleines.
This special gathering was not merely about unveiling a whisky—it was an homage to the shared love of exquisite craftsmanship, heritage, the bonds forged over fine spirits, and the indomitable spirit of fine whisky-making. As guests departed, they carried with them memories of an exceptional evening and the spirit of The Glenrothes and its enduring legacy.
All images shot exclusively for Robb Report Hong Kong.
