Whisky Magazine Issue 132
This article is 14 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2017. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Food and whiskey pairing in the Irish capital
Hot on the heels of the Irish Whiskey Awards, this year's Whiskey Live Dublin was awash with new releases providing a snapshot of a thriving Irish whiskey industry.
Highlights included Tullamore D. E. W.'s fruity 14 Years Old Single Malt, Teeling's Rum Cask Finished 15 Years Old Revival, four surprising cask samples from Bushmills, new make spirit from John Teeling's Great Northern Distillery and a new addition to organiser Ally Alpine's own Celtic Cask Collection.
There were strong showings from all of the Irish independent bottlers and distilleries, both those with their own mature stock and those finishing and bottling stock purchased while they patiently wait for their own to reach maturity. Cocktail bars demonstrated the versatility of whiskey in cocktails, while some of Ireland's top food producers partnered with domestic and international distilleries to provide food pairings. From the excellent venison curry of Thai restaurant Koh paired with the Echlinville Distillery's Dunville's PX to sweetened coconut rice and mango alongside Power's Signature release, the pairings went beyond the well-worn pairings of cheese, smoked salmon and chocolate.
My recommendation for food and whisky pairing is to try the whisky, then the food, then another sip of the whisky again. The difference in first and second sips can be surprising.
Spiced Chicken Liver Paté, Saffron, Apricot & Heather Honey Compote and Glemorangie Nectar D'Or
This pairing evokes the classic pairing ...