My father loves a relaxing drink "of an evening", and when not sipping on a creamy, chocolaty glass of Guinness, he loves a good whisky - how could he not with a surname like Laird? So it got me thinking about the complexities of this unique and enjoyable spirit and how to incorporate the different flavours into a dinner menu.
The enormously knowledgeable and helpful people from the Whisky Shop in the Elliott Stables came to my aid with a selection of whiskies to help in my quest.
Hard work, I know.
Tulip shaped tumblers - "whisky nosing glasses" - were lined up, these are all-important to keep the aromas in the glass, the whiskies were poured and the comparisons began. So much information: I now understand why whisky lovers are so passionate.
Here are a few facts to note when next imbibing ...
The colour comes largely from the cask, or its previous occupier, e.g. oak, claret or bourbon. Ice will kill the flavour and is a habit left over from the 1970s and 80s when it helped remove the harshness from blended whiskies. Water can be added to temper "prickly" alcohol but only a few drops at room temperature are needed.
The five whisky producing regions have different characteristics: Lowland - grass and citrus notes, Highland - floral, from the water running through heather (sounds so romantic!), Speyside - white pepper and spice and lastly the Island region where the flavours are those of smoked peat, seaweed and iodine.
Whew!
Obviously the best thing to do is book yourself - and your dad - into a tasting, so you can compare and discover the regions and flavours that appeal the most.
I chose the Glengoyne 17 years because of the slightly sweeter flavours, which match well with the roasted parsnips and blue cheese, and then the wonderfully named Aberlour A'bunadh with hints of brown sugar to match baked apples, raisins and mascarpone. Guinness is used to cook the most delectable short ribs for the main course.
CHEF'S TIP
The whiskies used in these recipes are available from the Whisky Shop, shop 11 Elliott Stables Auckland. Ph 365 2210 or check out whiskyshop.co.nz. When ordering short ribs from your butcher, ask for them to be aged for one week in advance to help break down the fibres in the meat.
Raising his spirits (+recipes)
Photo / Babiche Martens
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