by Ray Pearson

Many food professionals have issued a call to action. It is a time to be adventurous, risk-taking, and bold, with fantastic flavor combinations as your reward!  So, what about pairing food with single malt whisky? Too adventurous perhaps? Not for some of our more creative chefs.

Try combining single malt with a salad, soup, main course, or dessert. You might relish in your new-found status as a food innovator among your friends. When Marie Antoinette supposedly said “Let them eat cake,” perhaps she was just suggesting a good food pairing for whisky. She would not have been too far off the mark. Single malt whisky works well with a rich, double fudge brownie.

A disclaimer is in order: It’s not as easy as grabbing the nearest bottle of Scotch and serving it up with your latest creation. A bit of planning is involved, because not all whisky goes with all foods.

As life is uncertain, let’s begin with dessert. I enjoy the heavily sherried Macallan Cask Strength with a luscious double fudge brownie, sticky toffee pudding or gingerbread. Personally, I also love the combination of Glenfiddich 15 (it used to be called Solera Reserve) with Cadbury’s Bourneville chocolate.

The Wine Bistro in Studio City, California serves Glenfiddich 21, finished in Caribbean rum casks, with a caramelized fresh pear nestled next to a scoop of gourmet vanilla bean ice cream. Want one more? How about the mighty Talisker malt with the Scottish dessert called cranachan? This is a delectable combination of toasted oatmeal, raspberries, and whipped cream, with the whisky drizzled on top.

Serving single malt with soup might sound like a stretch, but Glendronach, which is 100% aged in sherry casks, served with lobster cappucino, is incredible. The whisky marries well with the sherry in the recipe, and the cream and lobster are rich enough to hold their own. On a chilly night, one of my favorites is Glenkinchie (a gentle, light Lowland malt) with the Scottish chicken and leek soup called cock-a-leekie. (Click here for a cock-a-leekie soup recipe)

At Nepenthe, a trio of restaurant, café, and gift shop, perched 800 feet above the crashing surf of Big Sur, California, an extensive selection of single malts beautifully complement a popular cheese & fruit plate. The local artisanal cheeses were Pt. Reyes blue, Humboldt Fog goat cheese, and Monterrey Jack. Also on the plate are dried apricots, white grapes, quince jam and apple chutney with mint and lime. My choice for this lunch was Dalwhinnie 15. It was great with the cheeses, and perked up the fruit.

For the carnivores among us, dining at fine steak houses provides ample opportunity for whisky pairing. Recently, I notice that chefs have begun suggesting fuller, spicy, and nutty Speyside malts such as The Glenlivet 18 or Balvenie 12 with filet mignon, pine nut crusted rack of lamb, or fennel seed crusted Atlantic salmon. These whiskies accentuate and compliment the fats in the foods in a delectable, subtle way.

What about just plain munchies? There are quite a few simple, affordable, tasty and compatible foods with which to pair single malt. Consider sushi with Speyside malt or roasted almonds with a bold Islay whisky. Diamond Foods’ Emerald brand offers a delicious Cocoa Roast Almond, dusted with chocolate that is terrific with almost any single malt. Kalamata olives, green olives, chocolate-dipped strawberries, figs, and fresh, thinly sliced baguettes are great standbys as well.

So there you have it, some quick, creative ways to pair whisky with food.

We have now explored the basics of whisky by defining single malt and answering some of the basic questions. We have determined what goes into making a great whisky (hint: it’s all about the water). We have explored the Spirits of the Celtic regions, and we have shown the new trends in serving Scotch on the rocks.  Finally, we looked at foods that go great with good single malt whisky.

I hope you have enjoyed Whisky 101 up to this point. I look forward to sharing more with you in the future, and as always, remember to drink responsibly for your sake and for others.

Ray

For more Whisky 101 click here

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.