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.