A whiskey dinner with a 5 course menu, that not only sounds great, it was indeed a world-class event!
Today I would like to report about our privately organized Whisky Dinner with a 5 course menu in May 2017. Since established Whisky dinners are very popular at the moment, it is almost impossible to snatch one of the eligible seats. Therefore, it has been a tradition for us to celebrate a privately organized Whisky dinner in a small circle of friends. I am responsible for the selection of the whiskies and a grilling obsessed friend together with his wife took care of the preparation of the dishes. Now I will tell you about what the outcome of this evening was.
At the beginning we always start with an introduction to the correct tasting of a Whisky using a nosing glass. Of course, several senses are involved. First look at the Whisky and swing it in the glass. How is it's color and how it flows down the glass. Then attentively smell the Whisky and swing it again and again. Interesting for Whisky newcomers is always the fact, that our two nose holes preceive the flavors differently. So you smell with the right nare differently than with the left nare!
Afterwards you start to drink the whiskey, but only in small quantities. Let the Whisky slip slowly over the tongue and note that the different zones of the tongue have different tastes (sweet, sour, salty, bitter). The best taste experience is obtained by flushing the Whisky around in the mouth as long as possible.
Prost, Cheers, Slàinte!
As a starter, I chose an inexpensive but still very substantial blended whiskey from Ireland with a high malt content of 75%. The dark color it the result of the storage in Oloroso Sherry barrels and Bourbon Barrels.
The first course was a Mulligatawny Soup, also known from "Dinner for One".
The second course was salmon fillet on a cedar wood board from the smoker and rosemary flat cake from the gas grill. For this dish I chose a matching 10 year old single malt from the Scotch island Jura. This Whisky combines an elegant, oily and fresh taste with fruit notes and light smoke. I will report more about the great Jura Whiskys and it's followers in a separate post.
The salmon with the Jura were really a great pleasure, bu we were able to top it with the third course. A roast beef from the Smoker, finished in the flames of a charcoal grill. In addition a noble 12 year old Scotch Highland Whisky from the distillery Dalmore. The taste is dominated by citrus, orange and vanilla. In the finish roasted coffee and chocolate. It was stored in ex-bourbon barrels and Oloroso sherry butts.
At the fourth course we switched back to Irish food and Whisky. We served leg of lamb prepared in the Dutch Oven, oven potatoes and a Connemara, the only existing single malt Whisky produced in Ireland. Sweet at first, then fruits and malt, at the end then overlain by peat smoke.
As a fifth and last course there was a bread and butter pudding dessert, refined with filleted oranges. For this we served a voluminous and sherry-sweet Scotch Highland Whisky, a Glenfarclas 10 years old. Glenfarclas It is one of the few still remaining private distilleries and stands for the valley of green grassland.
As the finisher of the dinner I chose a really strong Scotch Whisky, a 10 years old Talisker. This Whisky is described as being as rough as the island on which it is produced. If you try it, your sense of taste gets overwhelmed. Smoky, malty-sweet, piquant, with a strong finish.
As you can see on the pictures, all the involved persons had a lot of work with the preparations and the execution. The result was however an unforgettable evening with madly great food and fine Whiskys. The resulting, stimulating conversations and the compliments of all participants were still the cherry on the cake for a completely successful evening.
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https://steemit.com/whisky/@schererf/5-gaenge-whisky-dinner-unter-freunden