Page 1 of 2 12 LastLast
Results 1 to 20 of 23

Thread: What food to go with laphroaig (and other whiskys)?

  1. #1

    Default What food to go with laphroaig (and other whiskys)?

    I got tons of help from you guys in the single malt for beginner thread, and here I am again!

    I recently tasted Laphroaig 10. What a great drink! Not too aggressive (see, shaving lingo is all I know now!), very round and it tastes like it'll go PERFECTLY with cured meat. Hey, it tastes smoky and savory, so why not? Cured leg of mutton was my first though when the taste developed. I am definitely getting one to enjoy with this fine ambrosia.

    I'm thinking of getting a bottle and loads of cured meat and maybe throw a party for the boys. In some parts of Norway, that's very traditional cuisine. It would be awesome to see how these two traditions pair up.

    What food do you pair with Laphroaig? And other whiskys, of course.. I found that chocolate goes amazingly well with The Macallan 12.

  2. #2
    Join Date
    Mar 2010
    Location
    manitoba canada
    Posts
    731

    Default

    Quote Originally Posted by Rossmeister View Post
    I got tons of help from you guys in the single malt for beginner thread, and here I am again!

    I recently tasted Laphroaig 10. What a great drink! Not too aggressive (see, shaving lingo is all I know now!), very round and it tastes like it'll go PERFECTLY with cured meat. Hey, it tastes smoky and savory, so why not? Cured leg of mutton was my first though when the taste developed. I am definitely getting one to enjoy with this fine ambrosia.

    I'm thinking of getting a bottle and loads of cured meat and maybe throw a party for the boys. In some parts of Norway, that's very traditional cuisine. It would be awesome to see how these two traditions pair up.

    What food do you pair with Laphroaig? And other whiskys, of course.. I found that chocolate goes amazingly well with The Macallan 12.

    for teh phroaig STEAK!!! put some on the steak while cooking too!

  3. #3

    Default

    Cigars

  4. #4
    Thread Starter

    Default

    85 views and only steak and cigars? Don't you people eat when you drink?

  5. #5
    Join Date
    Apr 2010
    Location
    North Carolina
    Posts
    2,509
    Images
    7

    Default

    Malaysian beef rendang calls for whisky. The spices include star anise, which complements the Scotch.

  6. #6
    Join Date
    Mar 2009
    Location
    Connecticut via Essex, MA
    Posts
    3,668

    Default

    I don't eat when I'm enjoying my good scotch. I don't want to foul it.

    I'll take a Manhattan with a steak, though.
    Is this your homework, Larry?

  7. #7
    Join Date
    Jul 2008
    Location
    SoCal
    Posts
    2,259

    Default

    Try it with a stronger cheese, they go well with peaty, smoky scotches.

    I don't know about chocolate going with the Mac 12, but I find it does go well with Bowmore 12 as that has some chocolate notes to it

  8. #8
    Join Date
    Jan 2010
    Location
    Sittin' in a sycamore
    Posts
    12,621
    Images
    141

    Default

    Hi E,

    I find that a good whisky pairs with lots of different foods as long as the food is strongly-enough flavoured to not be overwhelmed. Smoked and cured meats and fish, chocolate, fruit cake and other desserts are examples of foods that will pair with an Islay whisky. I have also enjoyed a glass with a nice sandwich of roast beef and mustard.
    It really is something that you will need to explore to find what suits your own tastes best, but maybe those ideas will be a starting point.
    David

  9. #9
    Join Date
    Sep 2010
    Location
    Washington State
    Posts
    1,210

    Default

    Everything goes well with Scotch- it is really simple, the worse the food the more scotch you need! Personally, oysters on the half shell, a good caesar salad with real anchovies, a grilled ribeye goes great-I recently did that a local restaurant-one happy boy!!
    A combination of clean elegance with a vague forboding of dread is attractive.

  10. #10
    Join Date
    Sep 2009
    Location
    The Canadian Valley
    Posts
    7,907
    Images
    97

    Default

    I rarely pair a scotch or bourbon with food, I figure thats the wines job. The scotch/bourbon comes a half hour later. I made the mistake once of eating a few nacho cheese Doritos halfway through a glass of Glenmorangie, that next sip was not a pleasant one!
    I'm not cynical about dessert.
    Jason

  11. #11
    Join Date
    Sep 2009
    Location
    Edge of the wind-swept plains
    Posts
    617

    Default

    I was savoring a finger or two of Ardbeg 10 yesterday and was really taken with the salty tang I found in it. So the cured meats, smoked salmon, maybe some shellfish, would match up really well, I think.

  12. #12
    Join Date
    Jul 2010
    Location
    Cobb County, GA
    Posts
    236

    Default

    Quote Originally Posted by jmallen5 View Post
    I rarely pair a scotch or bourbon with food, I figure thats the wines job. The scotch/bourbon comes a half hour later.
    Same here.

  13. Default

    Quote Originally Posted by jmallen5 View Post
    I rarely pair a scotch or bourbon with food, I figure thats the wines job. The scotch/bourbon comes a half hour later.
    Quote Originally Posted by Relayer56 View Post
    Same here.


    Yep me too. A nice Cabernet (well, a cheap cab I should say haha) then a glass of Scotch later while I relax on the couch.
    I will admit I've had dark chocolate with my Mac 12, it actually is pretty good.

  14. #14
    Thread Starter

    Default

    And why wouldn't it be? It's a perfect match! We're putting flavours together, after all.

    I don't much care for red wine, and white and rose doesn't go with all food. Whisky is a heavy drink, so it's not like I would have a glass or two with dinner. But if anyone had any nice pairings, it'd be interesting to try.

    Whisky is recommended with chocolate all the time though, so that's pretty normal.

  15. #15
    Join Date
    Sep 2010
    Location
    Washington State
    Posts
    1,210

    Default

    Quote Originally Posted by jmallen5 View Post
    I rarely pair a scotch or bourbon with food, I figure thats the wines job. The scotch/bourbon comes a half hour later. I made the mistake once of eating a few nacho cheese Doritos halfway through a glass of Glenmorangie, that next sip was not a pleasant one!
    All wine triggers my migraines-distilled spirits like scotch and bourbon don't-so when I want an alcoholic beverage with food I must make the horrible sacrifice and drink a single malt or favorite bourbon. I just don't know how I manage!
    A combination of clean elegance with a vague forboding of dread is attractive.

  16. #16
    Join Date
    Nov 2010
    Location
    Silver Spring, MD
    Posts
    980
    Images
    135

    Default

    Quote Originally Posted by djh View Post
    It really is something that you will need to explore to find what suits your own tastes best...
    +1. I don't usually eat whilst drinking scotch. (I don't usually use the word 'whilst' either, but it seemed too good an opportunity to miss.) I keep meaning, though, to try an Islay malt with the kinds of foods that are traditionally served where the whisky is made. I've always imagined that those smoky, peaty Islay malts would be fantastic with a little platter of smoked salmon. I know that scotch is also the traditional accompaniment to haggis at a Burns Supper, but I rather doubt that just any single malt will do for that. (Likewise, those sweet, floral highland whiskies might not go so well with smoked meat or fish.)

    In general, it's always a good idea to consider pairing an alcoholic beverage with dishes local to the same place where the booze was made: the locals have often had hundreds, if not thousands of years to fiddle with recipes and come up with good pairings.
    Dan | Shut up, I'm having a rhetorical conversation!

  17. #17
    Join Date
    May 2010
    Location
    Paris of the Midwest
    Posts
    768

    Default

    My vote is for reindeer with lingonberries. Or something else gamey.
    Hardware: President, Muhle R106, Slim / Iridium, 7 O'Clock Yellow
    Blaireaux: 620, Colonel, AOS Silvertip
    Soaps: MWF, Truefitt & Hill, Cade

  18. #18
    Thread Starter

    Default

    Mmmmm, reindeeer. It is rather mild though, and it doesn't have that cured taste.

  19. #19
    Join Date
    Oct 2010
    Location
    Merrimack, New Hampshire, USA
    Posts
    133

    Default

    Haggis! Yummmm ....

    +1 - what he said ...... haggis, laddie ..... haggis
    Om....save more....om...buy less...remember why you switched from the fusion system......

  20. #20

    Default

    Quote Originally Posted by jmallen5 View Post
    I rarely pair a scotch or bourbon with food, I figure thats the wines job. The scotch/bourbon comes a half hour later. I made the mistake once of eating a few nacho cheese Doritos halfway through a glass of Glenmorangie, that next sip was not a pleasant one!
    Amen! Even water can (does?) screwup a good scotch. Bourbon and branch on the other hand...

Similar Threads

  1. From Laphroaig to...
    By atison in forum The Speakeasy
    Replies: 8
    Last Post: 03-30-2011, 02:06 AM
  2. Looking forward to Laphroaig
    By FL shaver in forum The Speakeasy
    Replies: 40
    Last Post: 12-11-2010, 07:17 PM
  3. Laphroaig meets Macallan....
    By singlemalts in forum The Brown Leaf
    Replies: 8
    Last Post: 11-10-2010, 08:59 PM
  4. Discussion for Laphroaig 10 Review
    By TimmyBoston in forum The Speakeasy
    Replies: 28
    Last Post: 07-05-2010, 08:11 PM
  5. Laphroaig 10 y.o. C/S in Atlanta
    By the beav in forum The Speakeasy
    Replies: 24
    Last Post: 07-26-2008, 05:42 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
By accessing Badger & Blade, you agree to abide by the Terms of Usage. You can find our Privacy Policy here.
Once submitted, any posts, images, or content become the property of Badger & Blade.
Powered by vBulletin® - Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.