Whisky Magazine Issue 90
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Martine Nouet looks back at 10 years of Aberlour whisky dinners at the Spirit of Speyside festival with a ‘best of...' menu.
Already 10 years… The Aberlour Whisky Dinner has become one of the highlights of the Spirit of Speyside Whisky Festival, culminating this year in a special anniversary as it reached the 10th edition. The gourmet rendez-vous has now taken the turn of a friends' gathering. Some guests have be coming to the Fleming rooms in Aberlour distillery since the first dinner. This remarkable faithfulness compels the organisers to be more creative in return as you can't repeat the same menu twice.
But we made an exception this year as 2010 marked the 10th anniversary of this well-attended whisky and food event. We decided to design a “best of ” menu and so we selected dishes which had been particularly successful along this decade, making just slight changes in the pairings. In the kitchen was Eric Obry, owner and chef of La Faisanderie restaurant in Dufftown who, once more, gave the guests a real taste of the Auld Alliance.
This menu illustrates one of the leading principles in pairing food and whisky according to the type of maturation. Basically, a whisky matured in sherry casks will give a better match with meats whereas the bourbon casks ones features well with fish and shellfish.
Aberlour Distillery visitors center offers the visitors the choice to fill in a bottle from a sherry cask or a bourbon cask.The Aberlour bourbon cask is a remarkable 14 Years Old one. Creamy, rich, opening on peppermint, coconut and juicy exotic fruit, it explodes into a fizzy spicy display on th...