You may be surprised to hear that whisky can pair very well with food! We have previously given this information to some of our earliest subscribers several months ago, so if you are getting it for the second time apologies! But it proved popular and it is one of the questions we get asked a lot so we are sending out to the wider audience now! Please enjoy a few good food and whisky pairings below; and don’t be afraid to experiment!
Ben Nevis 10 yr old, 46%
From the mountain springs of Scotland’s highest mountain, which it is named after.
Unique Fact:
An interesting fact is that Ben Nevis is not distilled once winter sets in each year as the streams, which feed the water supply freeze! So work on distillation resumes in the spring!
Food Pairing:
With tasting notes of Sherry, strong caramel with hints of vanilla. This delightful dram pairs excellently with shortbread. This is such a nice pairing that I served this at my wedding.
Springbank 10yr old Single Malt
Unique Fact:
Springbank is the most handmade whiskey in all of Scotland, thus the most traditional, it is also the oldest independent family run distillery in Scotland, having been lovingly operated by the same family for 5 generations!
Food pairing:
Campbeltown’s finest! This beautiful malt combines smoky peat with sea salt, and caramel. It Pairs well with salted caramel (it also pairs well with a good cigar!). – I also served these combos at my wedding!
Bowmore 18yr old Single Malt
Unique Fact:
The Bowmore Distillery is the oldest of the distilleries on the island of Islay, (pronounced eye-luh), founded in 1779. It also is home to the oldest maturing house of any distillery in Scotland, which is actually below sea level – known as the No.1 Vaults.
Food pairing:
This Islay Distillery’s finest work! Medium peat, the smokiness is well balanced with sherry and fruit and sweet pineapple, with honey coming through on the finish. Pairs well with dark chocolate or a rich fruitcake!
Ardbeg 10 yr old Single Malt:
Unique Fact:
Ardbeg is one of the most heavily peated of all single malts; the level of peat is measured in ppm (Phenol parts per million). Peat smoke contains chemicals called phenols, the level of phenols in the whisky depend on how long the barley is exposed to peat smoke during the distillation process. Ardbeg typically has about 55ppm.
Food pairing:
I highly recommend Ardbeg 10 yr old with Irish Seafood Chowder, Cullen Skink or any fish soup, which contains smoked fish and a bit of black pepper. The whisky picks up the flavours wonderfully; this really is a treat, which will surprise you! This is an absolute favourite, which my wife and I discovered in the Ben Nevis Inn following our climb of Ben Nevis! It was most welcome!
Seafood Chowder
Hint: a great place for seafood chowder and whisky is the Haven Hotel, Dunmore East, Co Waterford, Ireland.
We hope the above pairings were useful, please try them and don’t forget to experiment with others. And please get back to us with any good discoveries!
Happy Dramming!
Whisky Witness