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Issue 40 - Marriages made in Hebrides

Whisky Magazine Issue 40
June 2004


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Marriages made in Hebrides

It's easy to spice up your food offering with whisky. Here Martine Nouet uses Islay and Jura to pep up her menu

Islay malts register the best growth in the single malts category, not only in Europe. The global success of the Islay Whisky Festival is but a sign. Some 20 years ago medicinal whiskies were completely misunderstood. Now they're favoured in many places.

I have already focused on cooking with Islay whiskies (see Issues 14 and 24). This time, I will emphasize on matching.

This concise ‘pairing guide' with Islay and Jura malts focuses on good combinations, and gives some bad ones, adding a few quick and easy tips to make a success of a meal with an Islay malt (or several). Enjoy !

The heavily peated ones (Ardbeg, Laphroaig, Lagavulin)

Do - with the young ones :

Raw fish and raw vegetables, tapas-like starters. Curry dishes (medium hot). Go for strong flavours and crunchy textures.
Root vegetable soups (such as parsnips, carrots, celeriac).
All citrus fruits sweets (lemon cheesecake, fruit salad). A divine match. Ginger in sweet as well as savoury dishes.
A very mature cheese such as camembert. It enhances the malty character of the whisky.

Do- with the older ones :

Beef and venison stews for a rich, full-flavoured dish. Mutton stew as well.
Fatty fish such as mackerel or sardines.
Chocolate desserts (cocoa sherbet, chocolate short pastry cake, truffles). It broadens the flavours, especially with a sherried malt. Laphroaig is not the best with chocolate though. But Ardbeg 1977 and Lagavulin Distillers' Edition are fabulous.


Use smoked fish or smoked meat. The tw...

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