Whisky Magazine Issue 126
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Canapés and whisky
When next entertaining, eschew a welcome cocktail or craft beer and start the evening with a dram alongside your canapés.
The enjoyment of whisky for me is visceral: the squeeze and pop of a cork, a gentle glug of liquid from the bottle and a heavyweight glass that means business. Never is this truer then when hosting friends at home. I like the way my kitchen seems to be transformed by the presence of other people, how chatter and the sound of drinks being poured fill the space. It gives life to the room, this happy hubbub that surrounds the process of drinking and cooking and the anticipation of sitting down to the table to share a meal.
In my experience, pairing food with whisky works best with small dishes or plates where there is a concentration of flavour. I often serve whisky alongside the amuse-bouche on a menu. This is served prior to the starter and literally translates to the delightful phrase ‘mouth amuser.' As due to its alcoholic content neat whisky is a shorter drink than wine or beer, it makes sense to pair it with intensely flavoured morsels rather than with a larger dish comprising competing flavours. As there are so many wonderful flavours in the glass, it pays to keep the pairings simple.
Devils on Horseback & Black Bull 40
This recipe would pair well with many sherried whiskies, for example Black Bush or Dalmore 12. You could also substitute the marmalade for another fruit preserve or compote to complement other whiskies. The addition of Bl...