Re: Whisky and Food combinations
I do the whisky and cheese thing most weekend, when everyone at home is gone to bed. The whiskeys are usually sherried (or other wine finish) and unpeated. Or not vey peated anyway. Typical whiskies with cheese for me would be a Tullibardine Sherry, an A'bunadh, Mortlach, or, closer to home, a Madeira Tyrconnell, Sherry Bushmills or a Redbreast 15 of Jameson 18.
Cheese would usually be something blue, either a mature, creamy Gorgonzola, or a Cashel Blue, probably a smoked Applewood and them either a brie or camambert or something like a Durrus or Ardrahan.
Add a good book and some chill out music and welcome to my boring nights in.
It's not always unpeated, by the way, a Laga DE or Bowmore 25 also work particularly well.
And sometimes as a decent Iberico ham to the mix.