Drink it neat, tastes much better that way.
Lightweight .
That's what I'm planning on doing, problem is that the whisky will be accompanying DINNER as in a whole meal and not just bites to eat. But, thanks to all who have answered, I'm slowly getting my act together
We've got (IIRC) 12 different single malts which we picked up on holiday and smuggled back into CH
I am sure a fine Scot would not suggest diltuing with water. However, a drop of water can separate the oils and bring out flavours. Depends on the whisky.
So in addition to the water, have an eyedropper at hand too.
That's where GG comes into the picture
Er, no.
There is a consensus among whiskey connoisseurs that a small bit of water added releases aroma and flavour. It should be room temperature.
It would be much easier for you to invite us and ask us to bring a dish each.
Not a bad idea actually - let's see how much is left after this weekend
A smidgen of water I could live with (though I still prefer my Talisker neat) just don't dare add ice!
Exactly. Ice is for cheap Bourbon etc.
Sorry OT: I once refused to serve a guy who came into the bar where I was working who asked for a Glenmorangie & Coke .
I'm certainly no whisky conisseur but I do rather like my food!
How about starting with a fish soup, something like a lobster bisque or posh cullen skink?
The maybe take advantage of the game around at the moment and serve some venison.
I like the idea of cranachan for pudding or you could serve a hot dessert with homemade whisky ice cream?
Good luck with whatever you choose and of course, if you give them enough whisky to start with they won't give a stuff what you cook!
That's a very good idea.
I don't know much about whisky, but I do about cigars - will you be pairing your drams with a wee smoke?
Edit: Get this and promise your guests the font of eternal youth
It seems you have a good palette. I love the idea of cullen skink and a hot dessert with a homemade whisky ice cream.
There was a whisky tasting stand next to GG's cheese stand at the Geneva Expat Expo. Went well with the cheese.
A good cheddar does go well with whisky. The Isle of Mull cheddar even more so. Jeff Reade who makes it, also grows barley for the local Tobermory distillery. When they've finished with it they send it back to the farm to feed the cows. The resulting milk gives a lighter coloured cheddar that really does whisper of barley. One Swiss guy, on tasting it (and not even knowing where it came from) asked if it was flavoured with whisky.
Another cheese that I can imagine working well is one that they have in Jelmoli. One of the ladies there splits whole Brie cheeses and makes a "sandwich" with creamy cheesy fillings in the centre, my favourite has always been one with rose petals but I tried one on Saturday with a creamed chestnut mousse in the middle. It is fantastic and I think the sweet nutty flavours would work with stronger flavoured whiskies
We serve a ham platter back home with whiskey..2 types of ham (plain and with the spice rim) and turkey, it is mild enough to not compete with a pundgent drink. Then people also add a chicken roll (you debone the chicken and make a flat sheet from it, leave the skin on, keeps it juicy, lay it with an egg omelette fried gently with some pepper bits, even pickled pepper, then add a pickle and some bits of spiced sausage, roll it all together and tie a food string around, baste it, bake it 200deg cca 45-50min uncovered, let it cool and slice approx 1,5cm slices). It's really good apero/dinner, feeds an army.
People often serve a mild potato salad with it (boiled taters- cut up, fresh apples to lighten it up, a bit of mild spring onion, 50/50 of mayo and white youghurt, dill, a bit of mustard, pepper).
scotch eggs and pork pies
I just love it when you talk all sexy like this.
Hmmmm. Have we met?