Whisky Magazine Issue 98
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Whisky chef Martine Nouet embraces Harvest Time.
Summertime, summertime, time to sit back and unwind” as the song goes. This won't be totally enjoyable unless it is achieved in front of an appetising plate and a tantalising dram.
For garden and orchard lovers, August and September are among the busiest months of the year as it is harvest time. The right moment to pick ripe and juicy fruit. The perfect time to experience new whisky and food combinations.
Let's concentrate on fruit, with the emphasis on young whiskies and blends as we will be looking for lighter profiles with no marking oak influence.
Here are a few excellent ideas and tips to make your summer as fruity as possible.
Ripe and juicy apricots are a wonderful ingredient to pair with whisky because of the enticing balance they offer between sweetness and sourness.
The stone can be used too (in small quantities as it contains a little amount of prussic acid which is toxic at high doses) to find a bridge with the almondy finish of a classic Speyside for instance. Last but not least, the smooth texture of the flesh will combine with the whisky's velvety mouthfeel.
Here are two suggestions, a savoury one and a sweet one: an apricot and almond lamb tajine and an apricot blancmange with a hazelnut crumble. The sweet was featured at the Aberlour Whisky Dinner at the Spirit of Speyside Festival last April.
Strathisla 12 Years Old was the choice. It would also match with the tagine. Chivas 12 Years Old (or even better, the 18 Years Old) would harmo...