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Full-bodied rich whiskies aged in sherry casks or European oak<br />
- e.g Th e Macallan<br />
• Seared or grilled steak<br />
• Char siu pork<br />
• Roast venison especially w<strong>it</strong>h caramelised/<br />
roast root vegetables<br />
• Rich fru<strong>it</strong> cakes e.g. Christmas cake<br />
• Christmas pudding<br />
• Mince pies<br />
• Pecan pie<br />
• Sticky <strong>to</strong>ffee pudding<br />
• Gingerbread<br />
• Dark chocolate and ginger biscu<strong>it</strong>s<br />
• Dark chocolate brownies<br />
• Mature cheddar<br />
• Washed-rind cheeses<br />
Strong, peaty whiskies e.g. Lagavulin, Talisker<br />
I’m cautious about these because of their<br />
powerful flavours but Dave urges you <strong>to</strong><br />
be bold! He advocates scallops and bacon<br />
and dark chocolate (not on the same<br />
plate, obviously) w<strong>it</strong>h a peaty whisky for<br />
example Anchovy-based spreads or dips.<br />
• Hot-smoked salmon<br />
• Smoked chicken<br />
• Mature farmhouse cheddar<br />
• Strong <strong>blue</strong> cheeses, especially Roquefort<br />
Bear in mind that some whiskies, especially<br />
cask-strength ones, may need a splash of<br />
water <strong>to</strong> work w<strong>it</strong>h food .<br />
November 2011 WHISKY EDITION<br />
45
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