Who says whisky is confined to the slow burn of a winter’s night, or the crackling embers of a hearth? Laphroaig and Porteño have shattered that myth like glass under the weight of a single malt. Their collaboration, "Tales of Fire," brought the smoky essence of Islay’s finest to the heat of Porteño’s open grills, where the sun gleamed as brightly as the flames—and whisky flowed as freely as the stories of those lucky enough to bask in this culinary spectacle.
This wasn’t just a feast. It was an ode to the ancient elements: fire, smoke, and spirit, a celebration that invited the warm rays of the sun to illuminate whisky’s mysterious depths.
In the world of whisky and fire, it’s not just the elements that tell the story—it’s the masters who wield them. At the heart of the "Tales of Fire" feast were two maestros whose combined expertise brought the event to life: Laphroaig’s charismatic Brand Ambassador James Buntin and Porteño’s talented Head Chef Matthew Fox. Together, they turned a daytime gathering into an unforgettable sensory experience, where whisky’s deep smoke met the primal power of flame-kissed Argentinian cuisine.
James Buntin: The Whisky Storyteller
James Buntin, Laphroaig’s revered Brand Ambassador, is no ordinary whisky aficionado. He is a true storyteller, the voice of Islay’s most iconic distillery, and someone who knows that whisky is more than just a drink—it’s a journey through history, fire, and tradition.
Born and raised in Scotland, Buntin's roots are deeply intertwined with whisky’s cultural heritage. His intimate knowledge of the distillation process and his deep love for Laphroaig make him a perfect bridge between the distillery’s storied past and its vibrant present.
Buntin’s role in "Tales of Fire" was not just to serve whisky but to guide guests through a tasting journey, revealing the layers of smoke, peat, and flavor that define each Laphroaig expression. His presence was like a steady hand on the helm, navigating the guests through the smoky depths of Islay’s finest.
With his engaging, down-to-earth style, Buntin brought whisky to life. As he introduced the tasting flight of Laphroaig’s core expressions—each one a chapter in the brand’s legacy—he wove tales of Islay’s windswept shores, the peat fires that fuel the distillery, and the craftsmanship that goes into every bottle.
His knowledge and passion for whisky were contagious, transforming each sip into a story, each flavor note into a revelation. Whether discussing the bold character of Laphroaig 10 Year Old or the sherry-kissed complexity of the Sherry Oak Finish, Buntin added depth and context to every glass, enriching the experience for whisky novices and aficionados alike.
Matthew Fox: The Firekeeper
On the culinary side of this grand collaboration was Porteño’s Head Chef, Matthew Fox, a maestro of the flame. Known for his expertise in live-fire cooking and his deep understanding of Argentinian cuisine, Fox brought the raw power of Porteño’s open grills to the forefront. He is a chef who understands that fire is more than just a cooking method—it’s an ingredient, an element that infuses every dish with soul and character.
Fox’s role in "Tales of Fire" was pivotal.
His mastery of live-fire cooking, combined with his ability to pair the robust flavors of char and smoke with the peaty richness of Laphroaig whisky, created a menu that felt like a dance between fire and spirit.
Each dish was meticulously crafted to complement the whisky, from the smoky intensity of the chargrilled morcilla to the delicate balance of the truffled tartare tartlet.
Fox didn’t just prepare food—he crafted experiences, each one designed to harmonize with the whisky’s complex layers.
His background in traditional Argentinian asado cooking gave him the tools to harness fire’s wild nature, controlling its heat to achieve the perfect sear, char, and tenderness in every bite. With each dish that emerged from the flames, Fox demonstrated that live-fire cooking is as much about instinct as it is about technique. His culinary creations—rustic, flavorful, and imbued with the essence of smoke—were the perfect counterpoint to Laphroaig’s smoky character.
The Alchemy of Collaboration
Together, Buntin and Fox created an alchemy that transformed the event into something greater than the sum of its parts. Buntin’s whisky brought the history and heritage of Islay to the table, while Fox’s fire-infused dishes paid homage to the primal power of flame. Their collaboration was a celebration of the elements—smoke, fire, earth—and the art of storytelling through food and drink.
A Paloma to Awaken the Senses: Whisky Meets the Day
The day started with a drink that felt like a handshake between Islay’s rugged shores and the vibrant streets of Mexico: the Laphroaig Paloma. Here, Laphroaig 10 Year Old Whisky, with its signature peaty punch, mingled effortlessly with grapefruit’s sharp kiss, a twist of lime, and a sparkle of soda, all rimmed with smoked salt as if the glass had itself been kissed by the sea.
The drink was light, bright, and playful—like a first sip of summer—yet beneath it, the unmistakable rumble of whisky’s smoky power lingered, promising more to come. It was a reminder that whisky, like the best of us, has many faces. And in the daylight, it shone.
Snack Time: Bites from the Flames
Then came the snacks—each one a story unto itself, chapters of the tale woven from the fabric of fire. The Chorizo & Brown Butter Madeleine was a buttery morsel that, upon first bite, felt like a lullaby before an oncoming storm. The warm, rich flavour hummed with the depth of charred chorizo, while the huancaina sauce added a burst of color and heat, like sunlight bouncing off embers.
And then, the Truffled Tartare Tartlet, a delicate symphony of textures and umami so refined it could only be described as a brief flirtation with luxury. Hand-cut fillet tartare, seasoned with truffled pecorino, melted on the tongue—whispering of secret feasts in faraway places, where every bite told a tale of indulgence.
But the Beef Empanada stole the spotlight. Stuffed with smoky paprika, tangy Kalamata olives, and rich egg, it was the culinary equivalent of a tango between spice and smoke, the rhythm of its flavors as entrancing as the first swirl of whisky in a glass. And, if this were a symphony, the Mayura Station Wagyu Carpaccio was its crescendo—a delicate dance of quail egg, smoked anchovy, and creamy tonnato sauce, that almost seemed too fragile to be touched by fire, yet bore the unmistakable kiss of the grill.
The Morcilla Revelation
And then, with a flourish worthy of the most epic tales, came the Charcoal Grilled Morcilla. A dish so bold it could only be paired with something as untamed as Laphroaig. Smoky, rich, and deeply earthy, the morcilla stood up to the whisky, its fat sizzling on the grill like ancient runes being inscribed in smoke. Pepita romesco sauce brought brightness to the dish, a swirl of fire and earth balanced by Laphroaig’s peat-soaked soul. It was like two elements finally finding their match.
The Laphroaig Tasting Flight: A Journey Through Time and Fire
But the heart of the tale came in the form of the Laphroaig Tasting Flight—a progression of three whiskies that felt like a journey through the whisky’s own history, like flipping through an old, leather-bound book of Islay legends.
Laphroaig 10 Year Old Whisky—the whisky that began it all, the cornerstone of Laphroaig’s legacy. It arrived with the confidence of a storm rolling in off the Atlantic, its smoky, briny character enveloping the senses. Nosing it was like walking along an ancient shore, where seaweed and salt cling to the air, and fire burns just out of sight. On the palate, it was bold and elemental—a taste of the earth, of charred oak, sea spray, and black pepper. But then, like sunlight breaking through clouds, hints of vanilla and honey appeared, balancing the smoky tempest with a touch of sweetness, like driftwood kissed by flame.
Next, Laphroaig 10 Year Old Sherry Oak Finish, where the whisky’s tempestuous heart found harmony in the sweet embrace of sherry casks. The nose was a heady swirl of dried fruit, dark chocolate, and molasses—a feast for the senses. On tasting, it was as though the whisky had learned to dance, the smoky, peaty core now twirling gracefully with notes of raisin, fig, and maple syrup. It was as if the sun had dipped lower in the sky, turning the light golden, and with it, the whisky’s edges softened into something more luxuriant.
And finally, the behemoth: Laphroaig 10 Year Old Cask Strength - Batch 16. This whisky was fire and fury, bottled. The nose was an explosion—campfire smoke, medicinal iodine, sea brine—it was the very essence of Laphroaig, distilled into its purest form. On the palate, it roared. First, the heat—a surge of alcohol that quickly gave way to waves of flavor. Smoked bacon, charred oak, and sea salt hit hard, followed by a deep, earthy sweetness—like burnt caramel and toffee buried in ash. The finish was long and lingering, a bonfire that smoldered well into the evening, long after the sun had set.
A Farewell with the Bobby Burns: A Poetic Finish
To conclude, the Laphroaig Bobby Burns was the final bow—a poetic drink that encapsulated the entire journey. Laphroaig 10 Year Old Whisky, vermouth rosso, and Dom Benedictine came together in a cocktail that was as rich and complex as the tales shared throughout the day. The vermouth’s herbal notes wrapped themselves around the whisky’s smokiness, while the Benedictine added layers of spice and sweetness. It was a drink that felt like a nod to the whisky’s storied past and a toast to its bright future.
Fire, Smoke, and Sunshine: Whisky Reimagined
As the flames from Porteño’s grill danced in the background, it became clear that "Tales of Fire" was more than a meal—it was a reimagining of whisky’s role in the world. Here, whisky wasn’t just a drink for the shadows. It was an element of fire itself, capable of igniting passion and sparking creativity no matter the hour.
At that moment, Laphroaig wasn’t just a whisky. It was a storyteller, a companion to the flames, and a bridge between the raw power of nature and the refined art of distillation. And for those who gathered that day, it was a reminder that some stories are best told not in the dark, but in the light of a day ablaze with flavor, fire, and friendship.
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Words and Photos by AW.