single malt, as it should be - Makro
single malt, as it should be - Makro
single malt, as it should be - Makro
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Which foods pair<br />
<strong>be</strong>st w<strong>it</strong>h whisky?<br />
By: Fiona Beckett<br />
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Here are some suggestions, divided up by whisky style, w<strong>it</strong>h<br />
some add<strong>it</strong>ional input from whisky expert Dave Broom.<br />
Needless to say the <strong>be</strong>tter and, generally, older the<br />
whisky the more intriguing and complex the pairing.<br />
Light fragrant whiskies w<strong>it</strong>h a touch of sweetness -<br />
e.g. Dalwhinnie, Glenkinchie<br />
• Sushi<br />
• Smoked salmon (especially wild salmon and other delicate smokes)<br />
• Dressed crab Cullen skink (smoked haddock soup<br />
• Cock-a-leekie (clear chicken and leek soup)<br />
• Parsnip soup<br />
• Kedgeree Bread and butter pudding<br />
• Cranachan (whipped cream and whisky w<strong>it</strong>h to<strong>as</strong>ted oatmeal and<br />
r<strong>as</strong>p<strong>be</strong>rries)<br />
Goats cheeses and cream cheeses<br />
Medium bodied whiskies w<strong>it</strong>h some peat infl uence e.g. Bruichladdich<br />
• Smoked mackerel<br />
• Smoked mussels<br />
• Smoked oysters Smoked duck<br />
• Smoked venison<br />
• Duck or chicken liver paté<br />
• Seared scallops and bacon<br />
• Ro<strong>as</strong>t or braised phe<strong>as</strong>ant<br />
• Phe<strong>as</strong>ant or guinea fowl w<strong>it</strong>h a<br />
creamy wild mushroom sauce<br />
28 WHISKY EDITION Novem<strong>be</strong>r 2012
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