In 1817 Prince Regent (later George IV) invited his counterpart from Imperial Russia – the Grand Duke Nicholas of Russia for a little get together. To celebrate the visit, the Regent treated his visitor to now legendary – the Regent’s Banquet of 1817 at the Royal Pavilion in the seaside town of Brighton. Scottish whisky label Royal Salute is now celebrating the event with a special packaging as part of their “Royal Celebrations at the Palace” annual series. They chose label’s famed 21-Year-Old Whisky line and named the special edition Royal Salute 21 Regent’s Banquet.
The special packaging of the gift pack is inspired by the banquet hall in Brighton. Created by British wallpaper designer Angela Groundwater, it features blue and gold motifs. The gift package comes with a porcelain decanter and a small Royal Dalton porcelain bottle. Designed with collectors on mind, the small bottle comes decorated with cannons and a lion’s head, which celebrates the gun salutes fired from the Tower of London for royal celebrations. The lid features a beautiful intricate laser cut design, inspired by the domes of the banquet hall.
As for the Royal Salute 21-Year-Old whisky, it is a blend of aged malt and grain whiskies matured at Royal Salute owner Chivas Brothers’ distilleries for at least two decades. Its smooth texture is enhanced by the toffee, apple, licorice and ginger aromas. For intensity, they have added a second layer of tastes with spices and hazelnuts.
Even though a special edition, there are enough Royal Salute 21 Regent’s Banquet gift packs to go around during the holiday season. In total, they released 150,000 units worldwide including Asia and the Middle East, priced $130 apiece. In the UK, it is on sale at Harrods, priced at £150.
That Regent’s Banquet of 1817, that royal extravaganza in all served over 100 dishes, prepared by Antonin Carême, considered the world’s first celebrity chef. Among his delicious creations was a 4ft-high Turkish marzipan mosque. His use of sandalwood for red, saffron for yellow, boiled blood for black as food dye was considered groundbreaking innovations in grande cuisine.