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Food and whisky: The perfect pairings with your single malt whisky

Whisky is a fine spirit, beautiful by itself but it can be just as, if not better, accompanied by a suitable dish. Food and whisky, two things we love! Just like the taste of whisky can be altered by the way you drink it – neat, on the rocks or adding water – the food you accompany your whisky with, can also alter the experience. A common food and whisky rule to consider when choosing the type of cuisine is to understand the whisky first. Depending on the body, flavour and even the age of the whisky it can hint towards what type of food is a perfect match. Light fragrant whiskies These whiskies tend to be sweeter than others, such as a classic Dalwhinnie. The unique light body of these whiskies should be matched with an equally light dish. Our suggestion is to head towards the fish counter rather than diving straight to the meat aisle. A cultural serving of sushi will complement the sweet undertones of light fragrant whiskies. If you are looking for a fuller meal, we suggest smoked salmon is a hit with this style of whisky, perhaps with a healthy serving of quinoa and green vegetables. For those of you who are not fish fanatics, you can still enjoy this smooth whisky but with a hot bowl of cock-a-leekie soup, perfect for the colder months of the year. Medium-bodied whiskies For a deeper, peat influenced whisky like the Bruichladdich Islay Barley, a more acquired palate is probably needed. For an ultimate taste experience, shellfish are the go to cuisine and an ideal bedfellow if a medium-bodied whisky. Oysters and mussels taste divine when accompanied with these single malt whiskies. If you want to stretch the boat out further we suggest oysters Rockefeller style - this is a sensational dish where the fresh oysters are topped with bacon, spinach and breadcrumbs – yum! However, smoked duck is never a miss with single malt whisky. The rich meat is best served with a crispy skin surrounded with cabbage and potatoes to bring out the rich, earthy tones. Full-bodied rich whiskies Moving onto the fuller bodied whiskies such as the iconic Macallan 18-Year-Old. The high intensity of a fuller bodied whisky is best suited to red meat which compliments the powerful character and tones the whisky offers. Our food and whisky suggestion would be to go all out on this one, using the ultimate red meat – wild venison. Perfect for after a busy day, a venison and mushroom wellington would make a delicious partner to a rich whisky. We suggest serving with mash, roast root vegetables and of course gravy. Now, whisky should not only be enjoyed with dinner but most certainly with dessert! These are our top three whisky/pudding combinations… Benromach Organic and a chocolate orange – The Benromach already has remarkable fruity tones alongside chocolaty undertones therefore any orange or citrus-flavoured chocolates would complement this perfectly. Glenrothes 1995 and apple and blackberry crumble – Suited more for the autumnal seasons but still enjoyed all year round, the tangy tones of the crumble perfectly compliment the strong tones in the Glenrothes. Ardbeg 10yo and sticky toffee pudding – The prominent smoky flavours from this peat whisky compliment the sweeter flavours in the sticky toffee pudding. We suggest serving with ice cream but custard or cream will be just as good – whichever you prefer! Whisky and fine spirits – and quality cigars – get us excited. Visited Jeffrey Street’s stunning store in the heart of Edinburgh to learn more and sample some incredible drinks. Not in Edinburgh? No problem! Visit our online store here.
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