Whisky is a fantastic drink. And food is (obviously) great too. But do they go well together?
Whisky is often considered a nightcap, something to drink a measure of after a few beers on a special occasion, or a warming drink on a cold day.
Pairing it with food, however, is less common. But could it become more popular? Two companies have joined forces to show how well the combination of game and whisky works.
Scotch Malt Whisky Society
Instead of going in for distillery or brand names, they number each bottle by distillery and cask and give tasting notes. They’re rather good at describing the character of each, which gets rid of the need to rely on branding.
They don’t dilute their long-aged casks, just gently filter them, meaning that the bottles hold all the original flavour of the cask – and they tend to have a very high ABV content.
The Wild Game Co
They operate street food stalls around London at various locations, and sell raw produce for customers to take home and cook themselves.
If you’re looking to try out game, we have a selection of recipes you might like to try!
Come together
The two companies have paired 12 fine and rare whiskies with 12 delicious game tapas at a pop-up in Shoreditch, London.
Every tapa carefully matched with a whisky that perfectly complements its flavour. For £29, you get your tapas and whiskies, plus a talk from a guest speaker.
There are three menus to choose from, each featuring four tapas and four whiskies, matched for taste. I went for the menu titled 'Brace Yourself', which included boar, mallard and pigeon. The other options, 'Toe in the Water' and 'A Walk on the Wild Side', offer a wide selection of other wild meats included partridge, hare and venison.
My favourite part of 'Brace Yourself' were the beautifully cured game meats, matched with a heavily peated whisky nicknamed 'Beware of the Monster'. As you chew the salty selection, the smoke from the spirit billows around your mouth. It really draws out all the flavour in the meat, like having a personal curing chamber inside your mouth, full of salt and smoke.
Another highlight was the walnut-rich accompaniment to the pigeon and balsamic syrup. The nutty whisky sits just right with the earthy flavours of the pigeon breast, and the syrup adds a sharp juxtaposition to a cleverly realised combination.
The exceptional quality of the food makes a convincing case for Andy’s ‘fresh game’ argument, and the tapas menus mean that you don't take a risk on picking just one unfamiliar game meat (or whisky) that you might not like. And it gives you a chance to pick your favourite.
Although this is only a temporary event, it could be a longer-term game-changer (pun intended) in terms of pairing whisky with food, since game seems like a great place to start.
While whiskies are all very different from each other, if I can make one generalisation across the board, it’s universally a rich spirit, and game meats are also rich. I don’t mean that it weighs down the stomach, but in terms of flavour, there’s a lot going on, and adding whisky to the equation promises a lot of complex tastes.
At the very least, finding the ideal whisky to match with a food is a lot of fun.
The Scotch Malt Whisky Society's Members' Room in London is hosting a similar event (with food sourced from a different supplier) from 15th-18th September, and then on the 24th & 25th September and 1st & 2nd October. Tickets are £25.
Events (again not supplied by the Wild Game Co) are also taking place in the Scotch Malt Whisky Society's Leith and Edinburgh Members' Rooms every day, except Sundays, at 6.30pm until 20th September, then every Wed-Sat between 24th September and 6th October. Tickets are £25.
Do you ever enjoy a dram with your food? What’s the best partnership you’ve found? Let us know in the Comments below.
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