Whisky is a great product to combine with food, see some of my blog’s at this website, mainly in Dutch. But with plenty of pictures an google translate easy to understand:
In a foodcourt it might be a little bit noisy when people not attending a tasting might disturb the passionate explanation about the whisky and the thoughts behind the pairing. Glenfiddich found a solution for that. The ambassador has more than thirty headsets in his trolley and the people can hear the storytelling to perfection, we do this at whisky festivals too:
Silent tasting at Whisky Festival Noord Nederland (0:32)
During a visit to the lovely MARKET 33 in Amsterdam, I had some bites that might combine perfect with some real single malt whisky, might result in a line up like:
- Glenfiddich 12y – Spicy Tuna Roll
- Glenfiddich 15y – Vietnamees Chicken Dimsum
- Glenfiddich 18y – Peking Duck
- The Macallan 12y – BA thinking… (Spicy beef)
- Highland Park 15y – Panacotta
Glenfiddich
World’s most awarded single malt, has a variety of expressions and there are some great pairings:
Glenfiddich 12y is a fresh and fruity whisky, and has a peppery punch, great whisky to start. A pairing with a Gamba in piri piri sauce, white fish or sushi. Pear is a common aroma recognized by the real connaisseur.
Glenfiddich 15y is a more complex whisky with notes of dried fruits and spices, think about cloves, cinnamon and nutmeg ideal to pair with some Asian bites. I had some dumplings at the foodcourt which will be a stunning combination.
Glenfiddich 23y is an extreme luxury and exclusive whisky, my favorite pairing is with steak tartare, accomplished with shallots marinated in champagne and caviar.
The Macallan 12y
The Rolls Royce under the whiskies, they have their own woods in Spain, they make their own casks seasoned with sherry from Jerez, to make their spirit a real good product which combines great with food from all over the world. My favorite would be a Mexican chicken taco; tinga de pollo…
Highland Park 15
During a tasting, storytelling with a purpose is key. therefore I advise Single malt, which is more outspoken in taste (compared to blended whisk(e)y) and specific from a well known brand. The guest might like the whisky and is able to shop a bottle for a home and obviously easier to supply top the backbar of the bar.