I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
Whisky distillers are constantly trying to persuade me to the contrary, inviting me to events pairing whisky with Indian or Italian food but it all seems slightly forced*. Even for a whisky lover there are other drinks that work better.
However there are exceptions and here are some suggestions, divided up by whisky style, with some additional input from whisky expert Dave Broom. Needless to say the better and, generally, older the whisky the more intriguing and complex the pairing.
Light fragrant whiskies with a touch of sweetness - e.g. Dalwhinnie, Glenkinchie
Sushi (though whisky expert Dave Broom tells me that other styles can work well too)
Smoked salmon (especially wild salmon and other delicate smokes)
Cullen skink (smoked haddock soup)
Cock-a-leekie (clear chicken and leek soup)
Bread and butter pudding
Cranachan (whipped cream and whisky with toasted oatmeal and raspberries)
Soft, creamy cheeses
Medium bodied whiskies with some peat influence e.g. Bruichladdich, BNJ (Baillie Nicol Jarvie)
Duck or chicken liver paté
Seared scallops and bacon
Black cod (Nobu-style) - also good with the Japanese whisky Hanyu King of Diamonds apparently
Roast or braised pheasant
Pheasant or guineafowl with a creamy wild mushroom sauce
Full-bodied rich whiskies aged in sherry casks or European oak - e.g The Macallan
Seared or grilled steak
Char siu pork
Roast venison especially with caramelised/roast root vegetables
Rich fruit cakes e.g. Christmas cake
Sticky toffee pudding
Dark chocolate and ginger biscuits
Dark chocolate brownies
Strong, peaty whiskies e.g. Lagavulin, Talisker
I’m cautious about these because of their powerful flavours but Dave urges you to be bold! He advocates scallops and bacon and dark chocolate (not on the same plate, obviously) with a peaty whisky, for example
Anchovy-based spreads or dips
Mature farmhouse cheddar
Strong blue cheeses, especially Roquefort
See also these suggestions for peaty whiskies I came up with following a visit to Islay.
Bear in mind that some whiskies, especially cask-strength ones, may need a splash of water to work with food
For more whisky and food suggestions visit www.malts.com
*Although I recently went to a surprisingly successful dinner at the Bombay Brasserie which has modified my view on this - see here.
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