Whisky brands recommend food pairings
With Bowmore teaming up with Hugh Fearnley-Whittingstall's River Cottage to launch a series of recipes to match its range, we ask a handful of whisky brands to tell us what food works well with their wee drams.
"There are no hard and fast rules when it comes to matching single malts with food, everyone's palate is different," says David Urquhart, joint managing director of Gordon and MacPhail. "At Benromach, we've found some of our expressions go particularly well with chocolate and if you pick out certain flavours or characteristics, you'll be on to a winner. Benromach 10 Years Old has wonderful citrus flavours, so orange-flavoured chocolates complement it well," he adds. Also recommended is Benromach Peat Smoke, which goes well with a dark chocolate truffle. Single malts that have been aged in wine casks, like the Benromach Hermitage, are also good with dark chocolates that have a berry twist, such as raspberry-flavoured truffles.
Ardmore single malt whisky has been described as a taste journey back in time with an unshakable belief in traditional distilling methods. Its Ardmore Traditional Cask aims to deliver sweet ripe fruit characteristics, followed by the tang of peat. It is suggested these flavours complement a slow-roasted Scottish lamb casserole, served on a bed of couscous with almonds, sultanas and apricots.
The "essence" of the Glenrothes range, The Glenrothes Select Reserve is recommended with dessert. Select Reserve is produced in The Glenrothes house style, laden with ripe fruits, citrus, vanilla and hints of spice. With autumn just around the corner, one food suggestion is warm apple and blackberry crumble, served with double cream. Alternatively, a sweet pumpkin pie, with hints of cinnamon and nutmeg, would also make a perfect pairing.
The Macallan Sherry Oak 18 Years Old is signature-style Macallan; rich in colour with hints of dried fruits, spice and chocolate orange, and is recommended with a rich ginger cake or alternatively a decadent dark chocolate soufflé.
According to Ardbeg experts, sushi and sashimi pairs very well with the salty, sea brine characters of its brand. A good selection of charcuterie meats will complement the
flavours such as: tombuie Scottish smoked ham, Napoli salami (Italy), Serano ham (Spain), Iberico salami (Spain), fuet Catalan (Spain). For a dessert match, it suggests the likes of mini sticky toffee puddings with Ardbeg ice cream and butterscotch sauce.