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Issue 55 - Taste first, taste second and taste last

Whisky Magazine Issue 55
April 2006


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Taste first, taste second and taste last

No whisky company has taken the field of malt whisky and food matching more seriously than Diageo. Richard Jones uncovers the company's latest ideas and thinking.

The document is 119 pages long. It is A4 portrait in size and produced in glorious Technicolour.

The chapters include: ‘Around The World With Malts, Some Winning Combinations with Regional Foods'; ‘The Nature of Taste and Smell'; and ‘Byrne's Night: The Ultimate Whisky Dinner'.

There are no fewer than 14 different countries / areas covered in the section on regional foods, the likes of Russia, the Balkans, Mexico, West Indies and China. Each is afforded its own detailed, recommended food matches such as Talisker 10 year old with mojama (salted air-dried tuna loin) (Spain and Portugal section); frozen Dalwhinnie 15 year old with vanilla panna cotta (Italy); Cragganmore 12 year old with foie gras terrine (France); Oban 14 year old with grilled luganika sausage (Greece and Turkey); and Glenkinchie 10 year old with deep fried catfish (Cajun and Creole food in the USA).

The document is entitled ‘Single Malt Whisky and Food'. It almost certainly represents the single, most exhaustive attempt to tackle the subject of whisky and food matching.

Unfortunately you won't find this book on the virtual pages of Amazon or on a high street near you. This is an internal document produced by the world's largest whisky company and intended for employees' eyes only. The organisation is Diageo and ‘Single Malt Whisky and Food' is a marketing guide designed to be used at company whisky tastings, receptions, parties and whisky dinners in their many markets around the world.

“In man...

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