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Haggis, cheese, meat and more: what to eat with whisky this Father's Day
- Louise Stoddart
- 13 June 2017
Put on a spread for dad and find the perfect whiskies to wash it all down
Maybe your dad has a soft spot for a good high-end Scotch, enjoys drinking whisky in his favourite armchair on a rainy day or saves it for toasting special occasions. Whatever his reason, if you've got a whisky-loving dad then why not enlighten him about the culinary possibilities of his favourite tipple this Father's Day?
Not only can the water of life be used as an ingredient in different dishes, but the depth of flavour and the variety of whisky is what makes it so fabulous when paired properly with food. From salmon and haggis to cheese and chocolate, there's some amazing combinations to try. And if you're part of the millennial crew breaking whisky drinking stereotypes, then grab a glass and join him.
Think of your favourite cheese accompaniments – we're fans of port, grapes and chutneys – and select a whisky that has similar notes. For something unexpected, whisky that's been aged in a sherry cask, like Tamdhu 10 Year Old, is a surprisingly good choice to drink with goats cheese. But as a general rule, pair harder cheese with a lighter whisky and creamier cheese with a heavier whisky.
When pairing whisky with fish, it's best to use a lighter style that's not overly sweet, spicy or smoky. Something with a citrusy edge works to cut through the richness of smoked salmon while bringing out its flavour. Fruity, chocolaty notes in rye whiskies or Highland 15-year-olds work nicely.
To awaken your senses, serve a dram with a steak instead of red wine. Beef and whisky both benefit from ageing; the more they rest, the more the flavours intensify, so choose a spicy whisky like Tamdhu Limited Edition to match the rich flavours of the meat.
In this case, ditch the single malt: bourbon is the best match with pork in all of its forms, from a ham sandwich to slow cooked pork belly. Again, it's important to choose a soft bodied, light whisky to balance the intensely salty flavours of the meat. Make your own BBQ pork glaze if you want a real bourbon explosion – the alcohol burns off leaving a sweet sticky sauce.
True to the Scottish stereotype, most whiskies taste good with haggis. To bring out the peppery flavours in both, cut into the haggis and pour in a healthy measure of a strong, peaty whisky. But if you don't want to mix up the flavours too much, opt for a lighter blend to enjoy alongside your haggis, neeps and tatties, or add a glug of Tamdhu whisky to a cream sauce.
It's all about getting the balance right with whisky and chocolate; to complement but not overpower. For bitter, dark chocolate, pick a full-bodied whisky like Tamdhu Batch Strength 002; choose a peaty whisky to counteract the sweetness of white chocolate and a whisky with oaky notes to complement milk chocolate.
This article is supported by Tamdhu. Born on the banks of the River Spey in 1897 and enthused by the optimism of the Victorian era, Tamdhu Distillery's founders had one single aim: to build the most remarkable distillery of its time to produce the world's finest single malt.
Tamdhu Speyside Single Malt Scotch Whisky is defined by the hint of peat in its malted barley and the fact that its water is drawn from the Tamdhu spring. Every drop of this exceptional malt is matured exclusively in the very best European and American sherry oak casks.
Tamdhu is available in a range of high-end retailers including Waitrose, Booths and Oddbins.