Whisky Magazine Issue 33
This article is 9 years 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 © 1999-2013. 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.
Martine Nouet finds a whisky dessert for each of the seasons: Summer, Autumn, Winter and Spring
Each and every Scot has the reputation of being a sweet tooth. It fits their great sense of enjoyment and the nature of their national drink.
Have a look at our tasting notes : we often find Christmas cake or toffee aromas in sherried malts. Others are described as ‘custardy ‘, ‘ creamy ‘ or ‘ sherbety ‘.
Aren't many single malts merely liquid puddings?
This explains why desserts provide the easiest and most obvious food to pair with whisky.
The same applies to cooking with whisky. If you are a beginner to lacing your food with single malt, practise on desserts. You can't go wrong providing you respect some basic rules. For the rest, trust your nose... your palate and your appetite!
I have chosen four of my favourite sweets to illustrate the delights of each season with appropriate single malts.
If we like to think of our favourite malts as anytime drams, the idea of seasonal malts is not a whisky writer fantasy.
An original combination of red fruit and marshmallow, this refreshing recipe speaks to the child inside us.
Select herbal, minty and floral malts to match the delicacy of the aromas: go for young Lowland single malts such as Littlemill or Bladnoch or fragrant and grassy Speyside malts such as Cragganmore, Glen Moray. Bourbon cask matured whiskies are real winners too.
Avoid old oaky or sherried expressions or peaty malts, too pungent for the subtle taste of the ice cream.
Easy, quick and colourful.
Marshmallow ice cream, red fruit salad ...