The SOMM Journal

August/September 2014

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{ SOMMjournal.com }  59 ■ Eat the oyster, by lifting very gently from the shell, leav- ing behind some oyster brine. The oyster morsel will refresh the palate. ■ Mix a couple of drops of the Scotch in with the oyster brine and the shell, so that both liquids are of equal proportions. Drink the combined liquids off the shell. "The Scotch enhances the salinity of the oyster, and complements the bit of sweet, cucumber quality that's also there," McCallum added. "It's a balance of texture, brine and the best of Islay's oldest distillery." The look of pure pleasure and astonishment around the room after the Oyster Luge might have made the presenta - tion of the last two courses and their pairings anticlimactic, but it was time for a burly Highlander. And with Milo's Lamb Chops from Cedar Springs Farm in Colorado—accompanied by Greek fried potatoes and roasted beets, McCallum and Mundell unleashed the Glen Garioch Founder's Reserve. "Pairing red meat with whisky can be challenging, as you need the character of the whisky to be big enough to stand up to and not be dominated by the meat," McCallum stressed. "Glen Garioch is one such dram. A big heathery Highland whisky that shows nuances of the lamb's natu - ral diet on the nose is grassy and floral, yet at the same time, robust enough to not be lo st." McCallum added that the Glen Garioch distill - ery closed in 1995 and r e-opened in 1997, and from then on what was once a slightly peated whisky would now be un-peated, showing no smoky flavors. McCallum calls the post-1997 Glen Gariochs "alcoholic butterscotch" and "a big hug in a glass." With a two-part dessert course looming, McCallum and Mundell decided to go just a bit off course themselves, with a couple of Scotches they called "marriages." The whiskies for this part of the meal were aged in different kinds of wood, and were then "married" perfectly with two desserts: flourless Chocolate Sin (when in Vegas) and Baklava Ice Cream. McCallum also departed from just encouraging the guests to gather in the aromas from the glass, or flavors off the palate. Already having everyone's undivided atten - tion, he added a bit of showmanship. While pairing the Bowmore 15 Years Old Darkest — aged in Oloroso casks — with the Chocolate Sin, he implored the audience to get their hands dirty. "Pour a bit of the spirit on your hands, and rub vigor - ously," he smiled. "Just at the point your hands dry, cup your hands and smell the burning embers of the dark, briny, chocolaty aspects—the true essence of the spirit. If you're ever looking for a tasting note, this is the way to obtain it. Putting it on your hands bruises it, brings out the oils and separates the aromas." The Baklava ice cream was specifically paired with Auchentoshan Three Wood. This whisky spends time maturing in American Bourbon casks, Oloroso Sherry casks and in Pedro Ximenez casks. "Pairing with the ice cream highlights the notes from the Bourbon cask maturation earlier in its life cycle," McCallum said. "It's darker and stickier from the Sherry casks, and there's a bit of nuttiness. Yet, it's still typical of Auchentoshan, and true digestive style of whisky." As the dessert plates were nearly cleaned — a feat after the many courses — the presenters and guests seemed primed for a Q&A session. Instead, everyone settled in to enjoy their final pours. Mundell summed up the evening succinctly: "These were the best food pairings with whisky that anyone can dream up," he said. "And Iain is my personal idol in whisky." "A big heathery Highland whisky such as Glen Garioch Founder's Reserve, shows nuances of the lamb's natural diet on the nose, grassy and floral, yet at the same time, robust enough to not be lost." Bowmore Darkest and Auchentoshan Three Wood were paired with desserts. Johnnie Mundell takes us through the four steps of the Scotch and oyster luge.

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