Every Thursday, Ogonyok’s Meat Club brings together people who care deeply about meat — and now, just as much, about whisky. It’s a place for those who appreciate pairings that are meticulously considered, yet anything but predictable. For the collaboration, the restaurant introduced a professional smoker for brisket and a Dry Ager cabinet for dry-ageing steaks. The Dewar’s team, in turn, matched each dish with a whisky chosen to bring out its character. Every Thursday promises perfectly cooked meat, whisky poured into the right glass, good company and the lingering beauty of an Almaty evening — the kind of ritual summer is made for.
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At Auyl, the collaboration unfolds as a summer cocktail bar where Scotch meets the spirit of the steppe. A monumental compass anchors the space, evoking movement, curiosity and the pull of the unknown. That same sense of exploration runs through the menu, where Dewar’s cocktails are layered with local ingredients and paired with original bar bites. Together, each pairing draws on the elemental landscapes and Silk Road traditions that have long shaped this part of the world.