Whisky giveaway/competition for National Scotch Day

Richard Paterson — Tue, 27 Jul 2010 15:55:58 +0000

Apparently – though no one told the Scots – it’s National Scotch Day. Now it would be a bit miserable of me not to celebrate that by doing something to celebrate so this is a headsup that over on their facebook page, Jura whisky is giving away a bottle of 10 year old and 16 year old in return for some links and I don’t mean sausages.

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Whisky recipes: baked whisky rhubarb

Richard Paterson — Tue, 08 Dec 2009 06:45:48 +0000

(I remember saying we would do one of these a week – and then I decided to go globetrotting…) Thanks to Alison Mawer for this – she’s written up a recipe for whisky rhubarb with custard that looks lovely and is a million miles (or perhaps miles) from the dishes I’m having just now during my India tour.

Follow the link if you’re looking for something tasty.

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Now this is a whisky dinner: presenting the all-Dalmore dinner

Richard Paterson — Thu, 22 Oct 2009 16:36:17 +0000

Now, this is a dinner. After reading about some of our whisky and food postings, Mike Walsh of The Lone Wolf (63 Main Street, Amherst, MA, USA) has said that he’s putting on a Dalmore dinner night, this weekend, Saturday October 24.

Take a look at this menu…

First Course

Mesclun Greens with toasted walnuts, golden beets, caramelized onions, Great Hill blue cheese, and balsamic vinegar.

The Dalmore 12 Year Old
The signature flavor of this award-winning 12-year malt comes from marrying select whiskies matured in 50 percent American white oak and 50 percent Oloroso Sherry casks. The appearance is deep gold with aromas of citrus and almonds, plus a subtle hint of chocolate. The taste is a pleasant combination of citrus, sherry and spice, offering the most heat of the Dalmore lineup, as befitting the youngest malt. The finish is moderate in length and distinguished by subtle flavors of oaky vanilla.

Second Course

Saffron, Leek, Artichoke Risotto Cakes with Blackened Ahi Tuna-topped with ginger hollandaise sauce

The Dalmore Gran Reserva
A lively expression of malt whisky derived from the combination of 60 percent sherry wood and 40 percent American white oak-aged malts ranging from 10 to 15 years of age. The appearance is soft gold to mahogany and the bouquet is primarily citrus. The flavors of malt, marmalade, roasted coffee and dark chocolate combine to create a distinctive, complex character. It finishes with citrus and a light touch of peat.

Entree

Southwest-Rubbed Pork Tenderloin topped with applejack-fig drizzle, served with mashed turnip and collard greens

The Dalmore 15 Year Old
A popular, award-winning malt, the 15 Year relies heavily on its wooden casks infused with three rare Sherries. The appearance is mahogany, with aromas of citrus and spice. The taste is well-balanced, with citrus flavors coming to the front and a long finish of Sherry wood, imparted from the casks.

Dessert

Pear Tart with Scotch sauce and raspberry coulis

The Dalmore 1263 King Alexander III
This tasty scotch combines aged malts matured in a range of wooden casks, including French Cabernet Sauvignon wine barrels, Kentucky bourbon barrels and port pipes. United by Master Distiller Richard Paterson, the result is a deep, rich spirit. The color is deep amber with reddish highlights. The aroma is complex with citrus, floral and oaky notes that evolve over time. The taste is even more complex, as each style of cask comes through in the flavor. Flavors include citrus, almonds, berries and vanilla, among others, and the finish is absurdly long.

Afterthought

Dalmore 21-Year-Old
Mature. Candied peels, melted white chocolate, fresh fruit salad. The oak takes things into the sauna (pine). With water become deeper: honeydew melon, currant, heather. A seamless flow of all the flavours on the nose. Beautifully balanced. Structure and softness in perfect harmony.

The event is $60 and anyone looking for more details should get in touch with the restaurant. And if anyone has more recipes involving whisky and food, get in touch via the comments…

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Richard Paterson » Whisky and Food

Whisky giveaway/competition for National Scotch Day

Whisky recipes: baked whisky rhubarb

Now this is a whisky dinner: presenting the all-Dalmore dinner

First Course

Second Course

Entree

Dessert

Afterthought