We have all tried a sip of something and thought, “This would go so well with…….”, but more often than not, that sip comes from a stemmed glass with a jewel toned libation.
A culinary experience with alcohol is heightened by balancing texture and flavor. The two main criteria for pairing are; complimentary and contrasting. The focus is either matching flavors that work well together or taking the “opposites attract” approach and finding a bridging flavour that unifies the food to the booze.
Whisky is an ideal companion in the kitchen, often used in marinades or sauces, but offers unique and exciting flavor profiles when enjoyed as a cocktail or sipped in its natural state.
So grab a glass, take a sip, and let’s go on a culinary journey with the water of life.
An artistic expression of whisky, Master Distiller Adam Hannett combined over 200 different barrels ranging from French wine oak to sherry casks, to create this unpeated Islay whisky. With notes of marzipan, poached pear, and toasted oak leading the way to flavors of dried fruits, coconut and butterscotch. This cask strength whisky will benefit from the richness of aged cheeses: Rich and ripe, aged Gouda ticks all the boxes for a sweet, salty and caramelized companion.
“Made by the Sea” isn’t just a tagline for one of the worlds most awarded Single Malts. Built on the shores of the largest Inner Hebrides Island, Skye, this coastal distiller embodies Scottish terroir. Talisker Storm is a Category 4 of flavor. Dried orchard fruits lend a sweetness to heavy clouds of smoke and maritime brine, highlighted by bright red chilies. Enjoy with oily fish such as Tuna or Salmon, or show off your global gastronomy by pairing with a Rainbow roll or Poke Bowl.
In the heart of Speyside, with no road signs to point the way, this small distillery has found its way with a trademark style utilizing first fill Sherry casks for the majority of the aging process. “Soleo” is in reference to the Spanish process of sun-drying Sherry grapes in the Town of Jerez. A noticeable wood influence from years in the Spanish sun is highlighted by dried fruits and sultanas. A pleasing palate of spicy ginger and pear craves for the richness of game or fowl. Add blueberry sauce to roasted duck for a luxurious epicurean delight.