Whisky Magazine Issue 74
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Martine Nouet takes us through recent whisky and food combinations she has discovered.
NIBBLING AT FESTIVALS Food has taken a place of its own in a number of whisky festivals, whether it be as a topic of masterclasses or with whisky dinners hosted in hotels or even distilleries.
No doubt whisky is becoming a ‘guest of honour' and sits comfortably at the table alongside shellfish,meat, cheese or puddings.
I have hosted different food pairing events at the two main Scottish whisky festivals, in Speyside and on Islay.
SPIRIT OF SPEYSIDE WHISKY FESTIVAL :DRAFF IN THE DISH The whisky dinner at Aberlour distillery has become a friends' gathering. I have been hosting it for eight years and some guests have not missed a single one. It takes place in the Fleming Rooms at the visitors' reception centre and gathers 60 guests around myself and Alan Winchester, who used to be Aberlour Distillery manager and is now in charge of all the distilleries of Chivas Bros.
In the kitchen, Eric Obry, chef of La Faisanderie restaurant in Dufftown, prepares the menu that we have previously designed together to match the Aberlour range.The challenge being to come up with new ideas every year,having to work with the same range of whiskies.
This year, I had a dream come true.The idea, which was developed after visits to numerous distilleries,was to try to capture all the aromas exhaled by mashtuns, washbacks and stills, especially the first ones.The malty scents vary considerably from one distillery to the other.As I was doing a week's induction as a distillery worker in Glenfiddich...