“Whisky & food pairings: desserts” As Selected by The Master Blender – Scotch Whisky News

Whisky & food pairings: desserts

We’ve already spoken here about whisky and starters, whisky and main courses as well as whisky and curries, so it’s time to talk about that part of the dish which most people enjoy the most – pudding!

Rich, chocolate, toffee flavour desserts such as crème brulee, chocolate mousse or raspberry soufflé work brilliantly with The Macallan and The Dalmore. I always tell people at my tastings that whisky and chocolate releases a spectrum of delights on the palate but make sure the chocolate is rich and dark: 70-80% cocoa – to really allow you to enjoy the two flavours together.

Another whisky which in my opinion is often a bit overlooked for some of the bigger brands is Dalwhinnie. This distillery always meets me when I travel to the North of Scotland and in my opinion it acts as the gateway to the Highlands and all the magical whiskies it has to offer. The floral, buttery vanilla spice notes work well with fish dishes but where it really comes into its own is when its served with good old fashioned desserts such as bread and butter pudding.

If you don’t have such a sweet tooth, then cheese is always a great option for the end of a meal and heavily peated whiskies such as Jura Prophecy, Laphriog and Bowmore are perfect partners.

Lastly, any great meal should be finished with a coffee, a cigar and a glass of whisky. I recently worked with Jura Coffee to create the perfect Jura Whisky and Jura Coffee partnership so that both the individual palate of coffee and the whisky could be enjoyed without one over powering the other, which is important to remember when you are doing your pairings.

In terms of cigars then I would highly recommend a Partagas No2 cigar enjoyed with the new Dalmore Cigar Malt Reserve as its maturation in 30 year old Oloroso sherry buts, American White Oak and premier cru Cabernet Sauvignon wine barriques work in perfect harmony with the cocoa and caramel flavours in the cigar.

(Incidentally, if you’re wondering about food and whisky, Will Lyons from The Wall Street Journal Europe has a cracking interview today with top whisky writer Charles MacLean where Charles reveals a few food and whisky tips too.)

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