Venison is often a favorite option on festive tables. That dish was presented in 2011 at The Aberlour Whisky Dinner during The Spirit of Speyside Whisky Festival and cooked by Eric Obry, the French chef of la Faisanderie in Dufftown (he now runs the Old Pantry in Aberlour).
Speyside Craigellachie Distillery, now owned by Dewar’s, has revamped their single malt range. I had the opportunity to taste the four bottlings. Interesting, they all bear the same distinctive mark: a robust, meaty character imparted by traditional worm tub condensers. Another new release, Tusail, is a new addition to Glenmorangie Private Collection.
Spring is not on its way yet. We are longing for fresh fruit. Although I am not very keen on using tinned fruit, I think pears work well. Here is a delicate sweet which enhances a fruity and light single malt profile. Walkers ginger shortbreads give a vibrant kick to ricotta.
My journalist colleague Martin Mitchell was among the lucky diners that evening. He could not believe his taste buds! Rooted in Celtic inspiration, the enchanting dinner performed an incredible alchemy between the dishes, the whiskies and Breton mythology. Let us follow Martin….
A judging competition took place in January to select the six runners up which will be sampled by the visitors during The Spirit of Speyside Whisky Festival early may. They will have to choose between two single malts (tasted blind) in three categories. The ten judges had make a selection among 37 samples submitted by […]
Here are the whiskies that were on the menu at the launching dinner of NB Spirits Festival. Interesting to have a blend and a bourbon. My friends in Fredericton call that “thinking out of the box”. A few single malt purists confessed to me they had liked both outsiders. So…