Whisky Magazine Issue 65
This article is 6 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 © 1999-2014. 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.
Whisky can be a great summer drink – and it can work well with the barbecue. Dominic Roskrow gets the big recipe book out
It's a commonly held view that whisky isn't a summer drink. But whenever someone says this to me I think back to my very first day as Editor of Whisky Magazine and a television interview Michael Jackson gave to a German film crew shortly before a whisky and cheese tasting.
Inevitably he was asked what his favourite whisky was. His answer – and I crudely paraphrase, so sorry Michael – was that it depended on the occasion. If the drink was offered while on a windy day on a hill on Islay, then an Ardbeg or Laphroaig would suit, perhaps. But if in the company of Jimmy Russell at the end of a hot and steamy day in Kentucky, then a Wild Turkey 101 would fit the bill.
Drinks tend to suit the environment they were invented in, and in Kentucky that means bourbon. Indeed, the thought of drinking anything else as you puff on a cigar while in the company of Bardstown's great and good during the Kentucky Bourbon Festival seems almost disloyal.
And true, most of us aren't in Kentucky much or any of the time. But when the sun's shining there are plenty of options when it comes to whisk(e)y. Specially if on those days you've decided to fire up the barbecue and are looking for something special to set the evening alight. Let's leave aside whisky cocktails for the moment – these have been dealt with extensively in this magazine in recent issues. And let's turn our attention to al fresco cooking with a suitably robust drink to match.
Let's get one important issue out of the way at the...