Pairings | Laphroaig
10 food pairings for peaty whiskies
Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.
Many of these are untried but here are some of the flavours and ingredients I think would work with whiskies such as Ardbeg, Lagavulin and Laphroaig.
1. Roquefort
Must kick off with a classic. Read this match of the week for the reason why
2. Mutton or rare breed lamb
A pairing that’s closer to home. Islay almost certainly has more sheep than people and the lamb has the same sort of rich, aromatic flavour as salt marsh lamb. In miniaturised terms I’d be thinking of mutton pies or a not-too-spicy lamb samosa.
3. Middle eastern style lamb meatballs or kofte
Similar thinking with a touch of spice
4. Char siu, barbecued or pulled pork
It would heighten the smokey barbecued effect deliciously, I think, and could deal with the sweetness of a marinade
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