Whisky Food Pairings

Start Your Meal Right - Starters with Whisky Recommendations

A soup is always a good start. The menu begins 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 the 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 how you start a feast!

Mainly Whisky - Main Course with Single Malt or Bourbon

For the main course, a venison loin medallion with a spicy crust, winter vegetables and mashed parsley root and potatoes will be served. Arran 'The Bodega' goes surprisingly well with this combination. The Island Malt is characterised 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 by Elijah Craig. The gently warming Whiskey with notes of oak, a hint of spices and smoke tastes wonderful with grilled chicken.

The third suggestion is a bit unusual but it’s worth trying: 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, 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 full-bodied 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.

Seasons matters: A Summer Whisky?

If we think about summer, we think about fresh, cold and light foods and drinks. Especially with alcoholic drinks, a light white wine comes to mind. But just like summer wine, is there a summer Whisky? Sadly, no. Because there isn’t something like a ‘summer spirit’ to begin with. Ice cold wine mostly has no aroma. That is because the vapour pressure of the flavouring substances is sinking with decreasing temperature. We experience the ‘Freshness’ with our other senses: The moist cold on our fingertips, the cold lips or the cooling feeling in our mouth is making the wine appear light and fresh.

But what remains the same, is the alcoholic strength. And especially in warm temperatures, where our body is already busy with keeping us from overheating, alcohol is an additional burden. It’s advised to enjoy a drink in the late hours of the day, when the temperatures are dropping to comfortable degrees.

And with Whisky? The same facts apply. It is best to enjoy your favourite Whisky in the evening, within reasonable quantities. So, no - there is no ‘good Summer Whisky’. But that doesn’t mean you can not drink your favourite Whiskies in the summer. Just the right time matters;)

Whisky Food Pairings for every taste

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.

More Food-Pairings

Interested in another special Food Pairing? Then discover Whisky and Chocolate in this article.

Whisky and Chocolate

Other Whiskies for Food Pairings

What other Whisky ist there for possible Pairings? Check out our vast Database and discover new possibilities.

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