No. 19 - 10 Jahres Ausgabe, Lech & Zürs

Gourmets love culinary experiments that will excite their
pampered palates. The interplay of food and drink is a
popular way of doing just that. When interesting nuances
of taste lend that certain something to a variety of dishes
that’s called food pairing. And what better way to light the
culinary fireworks on your palate than a single malt in
combination with exquisite ingredients and the finest
herbs? Together with two of the country’s best chefs,
Leopold and Karl Wrenkh, who are well known for their
Kochsalon on Bauernmarkt, right in the centre of Vienna,
Laphroaig – Austria’s leading single malt – presents
excellent recipe combinations that can be experienced with
all the senses.
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A trip to the island of unique whiskies
The single malt with its characteristic, inimitable peatysmoky
aroma is perfect as an actor and companion in a
variety of dishes that promise exclusive taste experiences
with that extra something. Be it graved arctic char in whisky
butter with rosemary baguette, Japanese-style
chicken skewers with Laphroaig whisky glace or smoky
mushrooms with dry-aged sirloin tips: the unusual combinations
of this fascinating fusion cuisine show just how
wide the range of possibilities is when using Laphroaig.
“A special, incomparable, and distinctive whisky like
Laphroaig cannot just be paired with traditional, autumnal
delicacies from the Austrian cuisine’s repertoire, but fish
and chips or chicken wings – we call them Islay Wings –
can be newly interpreted, too” says Leopold Wrenkh about
the renewed collaboration with the Scottish islander.
“Just take a risk and try something new – it’s tasty and a
new, exciting indulgence to cook with this award-winning
single malt!” Well then: expand your taste!