Whisky is a pleasure in itself for most people. But so-called ‘Whisky-food-pairings’ can complement and enhance each other's aromas. A Whisky tasting menu is of course a completely different matter than a Whisky tasting. The purpose of the latter is to 'tickle' the individual aromas out of the Whisky in as much detail as possible. To do this, it is necessary to approach the tasting with an 'unbiased tongue'. In other words: Take your time and give your taste buds a break in between. A Whisky-food-pairing, on the other hand, is about extending the enjoyment even further. The tastes of the respective dish and Whisky should complement each other. That's why we choose dishes that reflect and enhance the aromas of the Whisky. We have put together an exciting menu that makes you crave our Whisky food combinations: three starters, three main courses, three desserts and three snacks for in-between, plus the Single Malts, Bourbons and Irish Whiskeys, all of which harmonize with each other.
Start Your Meal Right - Starters with Whisky Recommendations
A soup is always a good start. We begin with an Asian fish soup and Laphroaig Lore: The fish goes very well with the maritime Laphroaig from the Isle of Islay. Accompanied by spicy chillies from the Asian cuisine, which the Single Malt wonderfully reflects with its spicy and strong smoke and chilli notes. Tip: If you're not into fish, you can also enjoy an Asian vegetable soup with Laphroaig.
A little milder is our second suggestion: tiger prawns with Waldorf salad and truffle vinaigrette, accompanied by Glenfiddich Our Original Twelve. The malt is light and malty-sweet with pear and vanilla notes. Accompanied by the crisp and fruity-creamy Waldorf salad and the counterbalance of the salty prawns - a harmonious pleasure.
‘Peppery, spicy and light with the sweetness of honey' - the tasting notes of Basil Hayden's already sound like a spicy honey sauce. This makes the Bourbon a perfect companion for smoked salmon! The high rye content in the Whiskey makes it spicy and fruity, which goes well with the rich, slightly smoky salmon. This is you start a feast!
Mainly Whisky - Main Course with Single Malt or Bourbon
Autumn time is time for game! For the main course, we serve a venison loin medallion with a spicy crust, winter vegetables and mashed parsley root and potatoes. Arran 'The Bodega' goes surprisingly well with this combination. The Island Malt is characterized by aromas of dark chocolate, tangerines, figs and ginger. The spicy-sweet Whisky with seasoned game and sweetish puree makes for a round flavour.
Or you can do it the American way, toss a chicken on the grill and serve it with a Kentucky Straight Bourbon from Elijah Craig. The gently warming Whiskey with notes of oak, a hint of spices and smoke tastes wonderful with grilled chicken.
Our third suggestion is a bit unusual and therefore we like it in particular: Sushi and Ardbeg. Especially Nigiri, which is prepared with fresh fish, goes very well with the maritime smoky Ardbeg Corryvreckan. Its taste of pepper, seaweed and star anise is the ideal sushi companion.
Sweets for my Sweet - Dessert and Whisky
There is always room for dessert. Especially when it comes to a dark chocolate soufflé! To accompany it, we serve a Macallan Double Cask: The aromas of dried fruits, spices and citrus underline the rich chocolate taste of the soufflé.
With typical American apple pie, it must, of course, be a typical American like Booker's Bourbon. Strong vanilla and caramel notes with light smoke and nuts, accompanied by freshly baked warm apple pie - an American Dream Team!
A winner among the desserts is soft, yet complex crème brûlée. The sweet treat from the oven with its crunchy caramel crust goes well with a smooth and honey-sweet Whisky like Tyrconnell. With its subtle caramel notes, the slightly spicy Irish Single Malt perfectly complements the sweet classic of French cuisine.
Drams & Snacks: A Bite in Between
During a multi-course menu, a cheese plate is often served before dessert. With strong cheese, such as spicy blue cheese, a strong Whisky like the Lagavulin 16 harmonizes wonderfully. The powerful sweetness, the notes of sea, salt and smoke perfectly round off the spicy and soft cheese.
Hearty ham is a wonderfully savoury midnight snack. Juicy and salty cooked ham makes the voluminous Woodford Reserve Bourbon with its caramel, apricot and cocoa notes even more delicious. The spicy and slightly tangy rye aroma balances the voluminous ham.
Who says that a snack should not be sweet? Tenderly melting orange chocolate and a fruity Speysider like the ten-year-old Benromach are a well-balanced duo for food lovers. The sherried and fruity-nutty Benromach brings out the orange in the chocolate with its notes of spice, citrus and chocolate.
Whether sweet or salty, whether served up large or small in between: Whisky-food-pairings are a way to discover the water of life from a different angle and enjoy the complementary play of aromas. Perhaps our menu suggestion has made you hungry - in any case, we already are!
Whether Whisky with or without menu: The most important thing is still the flavour!