Whisky/food tasting session

Nothing better to approach the spirits world by fabulous alcoholic beverage such as Scotch whiskies, more specifically Single Malt Scotch…
Last Friday, the 30^th of November at night, we joined a tasting session, which had Classic malts and food theme at Art & vins, a wine shop situated at Bordeaux, France. One of the biggest spirits selection in town.

What surprising and pleasant moment! It was directed by the famous Julian Hutchings. Who is he? Probably one of the most expert whisky tasters in the world! Travelling all around France, he shares the virtues of his native country, Scotland. He initiates with passion the curious minds in quest of unsuspected gustative feelings. He also told us that he’s the only person who has the status of “whisky taster” in France. This ancient tall rugbyman shared us his knowledge, his passion about Whiskies with eloquence. He invited us to the discovery of new gustative alliances around the wealth and the diversity of the Single Malts Scotch Whiskies with food…Illustrated on the picture above, Parma ham, foie gras, Scottish salmon, Parmesan cheese/olive tapenade and chocolate were combined with the whiskies. What a surprise in our mouth! Waow!

This way of tasting whisky seems to be audacious but it’s a delicious and original alternative. Each whisky had various specificities, personalities to satisfy all tastes. Six different whiskies waited to be savored on the bar, in the middle of the spirits room.

The tasting session began with a 12 years old Cardhu from Speyside associated with Parma ham. First combination amazing! The sweet taste of the Parma ham, melting, was perfectly linked with the oaky and fruity flavor of this single malt. Then, we tasted an 18 years old Knockando from Speyside too, with foie gras toasts. Two fine products, too exceptional partners, revealing the voluptuous texture of fois gras and the smooth of the malt. What’s more, we found subtle almonds aromas at the end. Later, we tasted drams of 18 years old Glenmorangie, Talisker (Skye) and Caol Ila (Islay island). The harmonies were sublime. Parmesan cheese/black olive tapenade associated with Caol Ila (Peated, smoked, marine flavours) and Scottish salmon combined with Talisker (seaweed, smocked, spiced, salty flavours), were good partners for the smoked and peated flavors of these two last island whiskies. We finished by an 18 years old Singleton (Speyside) with melted chocolate, a sweet, fruity and light nuts flavors for an elegant end of dinner... Let’s play your imagination to make your own surprising whisky and food combinations…

To conclude, it was a wonderful tasting and sensitive experience, creating surprise and emotions. Make your own experience at home making surprise to your nearest and dearest.

Waiting for the next tasting session, for more new sensations!!