“Malts and Meals" is a posting by "My Food Adventures”.
In partnership with the Barrie Scotch Whisky Society, “Malts and Meals” will highlight whisky and food pairings as well as recipes from local businesses.
For all of the peat lovers out there, I think you’ll like this one! This soba noodle soup was made with smoked pulled jerk pork shoulder and smoked broth from Old Second South BBQ, chard, corn, edamame and noodles. Due to the spice, smokiness and intense flavour of this soup, I knew that I needed to pair it with a full bodied dram and the Ardbeg section of my whisky cabinet was calling to me.
I ended up pairing this meal with Corryvreckan, a bottle from Ardbeg’s core range.
Corryvreckan is named after a powerful whirlpool located north of Islay, the location of the distillery. The character of this whisky is often likened to the intensity of its namesake. With notes of pepper, seaweed, barbequed meat, peat and hickory, the rich flavour of Corryvreckan was a perfect pairing with this meal.
Due to the peaty, smokey and briny character of most Ardbeg expressions, almost any of the Ardbeg core range would pair well with this dinner and Ardbeg 10, currently available at most whisky shops, would be a good substitution if you wanted to try this at home.
I’d love to hear your pairing suggestions. You can find me at https://www.instagram.com/my_food_adventures/
This whisky starts with a surprisingly complex medicinal peaty aroma. On the palate, the taste is much more tame than the smell, with flavours of lemon and vanilla and a very short finish. At the $45 price point (Ontario Canada), I would characterize this one as an affordable entry level scotch for someone just developing a taste for peat, or for someone who likes a dram on a regular basis but doesn’t want to break the bank.
Since this bottle is a bit lighter bodied than some of the Islays in my usual rotation, I wanted to pair it with some stronger flavours that would compliment the smokiness of the whisky. I decided on a charcuterie board with a few different cured meats, green and black olives, halloumi cheese and tomato, basil, bocconcini skewers. Meat and peat is always a go-to for me, especially cured meats. As an aside, I also think the McClelland’s Islay would also make a great smoky cocktail.
Have you tried this whisky? If so, I’d love to hear your pairing suggestions. You can find me at https://www.instagram.com/my_food_adventures/
Cheese is one of the safest foods to pair with scotch. Whisky and cheese share so many things in common. Both are aged and both come in many different flavor profiles. This makes for a perfect pairing. The goal is that whatever food you serve with your whisky, it should be paired so that neither the food or the whisky dominate, rather, they should complement each other.
I am looking forward to participating in an upcoming “Seven Drams from Deanston”, virtual tasting with the Barrie Scotch Whisky Society, hosted by Mike Brisebois. I decided that, to optimize this experience, I would do a bit of pre-research and create my own food pairings from one of my favourite local spots, J’Adore Fine Cheese & Chocolate, in downtown Barrie.
As a general rule of thumb, light whiskies go well with seafood and spicy meals, medium bodied whiskies go well with higher protein meals and full-bodied whiskies go well with hearty dishes containing high-fat content. However, my personal rule is, if you like it, pair it! I like bolder cheeses paired with peaty whiskies and soft cheeses like brie or goat with lighter or sweeter whiskies.
For this virtual tasting experience, I have thought of the pairings as two distinct groups based on the cask type that each whisky was finished in. The first grouping, Deanston Virgin Oak, Deanston 18 Year Old Bourbon Finish and Deanston 12 Year Old are all finished in bourbon casks. Paired with these three whiskies, I chose Lindenhoff (a 3 year-old hard cow Gouda from Holland with a crystalline texture), Mull of Kintyre (a semi-hard bold cow cheddar from Scotland), Kaamps (a Dutch goats milk Gouda) and a Smoked Trout Pate.
The second grouping, Deanston 40 Year Old, Deanston Cream Sherry, Deanston Organic Oloroso and Deanston Palo Cortado are all finished in Sherry casks. Paired with these four whiskies, I selected Avonlea(a cow cheddar from PEI), Honey Bee (a goat milk Gouda from Holland), Shropshire Blue (a English cow’s milk cheese that is a cross between a creamy Cheshire and a blue) and a few pieces of dark chocolate. With my pairing plan in place, I’m even more excited about this virtual tasting event! My hope is that other participants will also be inspired to enhance their tasting experience by creating their own pairings for this event. All of the products that I have featured here (as well as many more) are available at J’Adore Fine Cheese & Chocolate. The staff are extremely knowledgeable and able to assist you in creating your perfect pairing! Remember, you don’t have to be a whisky expert or food connoisseur to create pairings. I encourage you to experiment and you’ll soon be an expert in pairing “MEALS” with your favorite “Malt”.