The Rocks in Sydney is heating up for April 2018 with a Glenmorangie whisky showcase, featuring a selection of whisky flights (multiple small tastings of whisky) among limited-edition cocktails and whisky-infused desserts, and two exclusive dinner and bar events.

Whisky connoisseurs and those who want to learn more about the spirit can indulge in one of three whisky flights that are available throughout the collaboration, which runs from April 9 to April 30 at the Cut Bar & Grill.

Glenmorangie tasting flight. Image: Supplied

Each flight features three 15ml pours presented on a tasting board. There’s the Biscuit Malt flight ($30) with Glenmorangie Original, Spios and Tusail – perfect for those with a dryer palette; The Cask Edition flight ($30) with premium cask Lasanta, Quinta Ruban and Nectar d’or –  all of which deliver a classic cask finish; and the Executive flight ($45) with trio-Spios, an 18-year-old Glenmorangie and Signet – each embodying an intense, rich texture.

For those looking for a light, after work tipple can enjoy delicious whisky-based cocktails that have been mixed to enhance the subtle tones of different Glenmorangie blends, also available until the end of April:

The Old New York Sour is a mix of Lasanta, lemon and sugar, served over ice and topped with The Cut’s finest Shiraz. Up-To-Date is a mix of Quinta Ruban, Amontillado Sherry, Grand Marnier, sugar and bitters, and is delicately poured over a rock of ice. And the Berry Buck cocktail combines Glenmorangie Original with a blend of cool ginger ale and fresh raspberries.

And for those seeking something sweet and punchy, Cut Bar and Grill are also serving up a whisky-based dessert for the three weeks.

It’s the apple tarte tartin glazed with whisky caramel and vanilla ice cream ($18), incorporating one of the oldest and rarest whiskies from the Glenmorangie archives, Signet. This dessert, created by Executive Pastry Chef Riccardo Falcone embodies a voluptuous texture of rich chocolate and intense, aromatic coffee.

But, with this new limited-edition menu comes some exclusive dinners and tastings.

On Wednesday, April 11, industry-renowned Glenmorangie Ambassador, Garth Foster, will host an intimate evening in The Cut’s bar. Guests will have the chance to taste some of Glenmorangie’s distinguished whiskies while enjoying a selection of bar snacks.

And then, for something more filling, Garth returns on Wednesday, April 18, to host a special five-course dinner ($165pp) in The Cut’s private dining room. Head Chef Joel Wootten has curated a menu that is paired with a Glenmorangie whisky or cocktail. Duck liver parfait and pickled ginger crostini are accompanied with the Berry Buck cocktail as a refreshing starter. Cured Kingfish tartare, salmon roe and rye cracker is matched with Glenmorangie Nectar d’or, delivering a sweet and zesty kick. Hay-smoked slow-braised lamb shoulder, lovage and farro is partnered with Quinta Ruban as a smooth, rich complement. Glenmorangie Spios is then served alongside grass-fed beef fillet, roast onions and bone marrow. And a double whisky hit brings the meal to a close, with a chocolate whisky crème brulee served with Glenmorangie Signet.