What food with whisky?

I once read that whisky writer Michael Jackson loved to always have chocolate chip cookies on hand when tasting some of the peatier Islay malts. I can no longer find the reference, and perhaps that’s equal parts memory and wishful thinking, but I get the feeling that there are other things that can be had with whisky than cheese and oatcakes.

Trouble is, I don’t know what those things are.

Clutch and I have experimented with a number of different gastronomic snacky treats. Vegetable crisps are quite good – and stuffed olives are (if you shopped in the right aisle at Tesco) an exceptional complement to a Laphroaig.

Sundried tomatoes – also very good, but these things are good with or without the whisky, just as the whisky is very good with or without the food.

I suspect there are foods that improve the overall quality of the whisky tasting experience – but I think it’s fair to say we’re guessing at this point. Is it a pork roast? Strawberry icecream? Tuna chilli? Rockmelon? Does it depend on the age or the smokiness of the whisky?

The slice of cheese on the rough Scottish oatcake is a safe bet (and these ones may well be the best of them) – but we also want to try some other things.

One thing I can tell you for certain though: chocolate chip cookies with a Lagavulin is sensational.

Other than that… your suggestions would be welcomed.



Dubber and Clutch on Twitter:

@davidjmclare Some good ones in that pic. Give the Highland Park a go. Very drinkable… 
 
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5 Comments

  1. Davide

    Being a chocolate enthusiast (as well as a whisky fanatic) I find this classic pairing the most satisfying.

    Dark chocolate is the usual recommendation, and you can indulge in matching single malts to mono-origin cocoas. However, I myself find an excellent milk chocolate to be well-suited too.

    My only warning would be to choose chocolates with no hydrogenated fats, inverted sugars, or other rubbish, that tends to clog the palate (so that the first sip is actually wasted in rinsing your mouth): after all, it’s only a couple more quid…

    Posted January 10, 2009 at 9:57 am | Permalink
  2. Being a chocolate entsshiaut (as well as a whisky fanatic) I find this classic pairing the most satisfying.Dark chocolate is the usual recommendation, and you can indulge in matching single malts to mono-origin cocoas. However, I myself find an excellent milk chocolate to be well-suited too.My only warning would be to choose chocolates with no hydrogenated fats, inverted sugars, or other rubbish, that tends to clog the palate (so that the first sip is actually wasted in rinsing your mouth): after all, it’s only a couple more quid

    Posted December 10, 2015 at 3:20 pm | Permalink
  3. I’m really into it, thanks for this great stuff!

    Posted February 25, 2016 at 6:04 pm | Permalink
  4. , as well as what should remain silent. my experience as both a writer and an editor is that there are so many creative and technical skills involved that until the writer has gained sufficient experience (experience = time) they…

    Posted April 29, 2016 at 2:26 am | Permalink
  5. The pudding looks so small but it’s RM8.90? :O I rather eat snowflakes hehe I guess this cafe is something like pasta zanmai, serving pasta in japanese style

    Posted November 14, 2016 at 4:31 pm | Permalink

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