The Clever Root

Winter / Spring 2016

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W I N T E R / S P R I N G 2 0 1 6 | 8 3 w i n t e r / s p r i n g 2 0 1 6 | 8 3 I t was a cold day in London almost 11 years ago when I was first introduced to the idea of pairing Scotch whisky and food. I attended a dinner with my whisky mentor at the time who started off the five course meal with the statement, "We are not saying always swap your wine at dinner for Scotch whisky, but tonight we will and it is going to be great!" He was absolutely right, as the world of Scotch whisky and food pairing is one that has almost endless combinations. When we are talking about one of the most complex sprits on the planet, the culinary world can literally be your oyster when it comes to pairings, which is something I learned at the Lagavullin distillery on Islay, where the freshly shucked oysters went incredibly well with a splash of the intensely peated malt added. One of the first things to think about when pairing food with Scotch whisky is to stay away from big flavors–hot sauce is defi- nitely not your friend in this situation. is is certainly the case when we look towards the more delicate flavors coming from most of Scotland's distilleries. Take, for example Glenfiddich 21 Year Old, which, due to its finishing in rum casks, pos- sesses notes of dark chocolate, molasses and espresso. With its incredibly rich finish, it is definitely one to add in as the di- gestif at the end of the meal. Paired with a rich dark chocolate dessert, it is one of my favorite combinations. en we have the other end of the spectrum with the lighter Glenfiddich 12 Year Old, lending itself towards the aperitif category. One of my favorite serves here is to freeze around an ounce of water in the glass, then layer the golden liquid on the top. Served with chilled smoked salmon, it is an incredible pairing. Since Scotch whisky talks to you both on the nose and the palate, it is something that can be played around with fairly easily within the kitchen. From the light delicate notes we find predomi- nantly in the Lowlands and Speyside regions, to the big peat mon- sters that usually live on Scotland's west coast, each will have a food out there to make them shine even more. My advice is to nose and taste it, then think about what will match up with your experience. e most important thing, however, is to have fun with it and enjoy! WE CATCH UP WITH GLENFIDDICH WHISKY'S NATIONAL BRAND AMBASSADOR MITCH BECHARD TO LEARN ABOUT PAIRING PEAT AND PLATE, GRAIN AND GARDEN, SCOTCH AND SEAFOOD. BY MITCH BECHARD I t was a cold day in London almost 11 years ago when I was first introduced to the idea of pairing Scotch whisky and food. I attended a dinner with my whisky mentor at the time who started off the five course meal with the statement, "We are not saying always swap your wine at dinner for Scotch whisky, but tonight we will and it is going to be great!" He was absolutely right, as the world of Scotch whisky and food pairing is one that has almost endless combinations. When we are talking about one of the most complex sprits on the planet, the culinary world can literally be your oyster when it comes to pairings, which is something I learned at the Lagavullin distillery on Islay, where the freshly shucked oysters went incredibly well with a splash of the intensely peated malt added. Scotch whisky is to stay away from big flavors–hot sauce is defi nitely not your friend in this situation. is is certainly the case palate, it is something that can be played around with fairly easily within the kitchen. From the light delicate notes we find predomi nantly in the Lowlands and Speyside regions, to the big peat mon sters that usually live on Scotland's west coast, each will have a food out there to make them shine even more. My advice is to nose and taste it, then think about what will match up with your experience. e most important thing, however, is to have fun with it and enjoy! AND SEAFOOD. BY MITCH BECHARD Mitch Bechard is the National Brand Ambassador for Glenfiddich Whisky. JEREMY BALL Top: Skip the post-meal Port; Scotch offers great dessert pairing options, as evidenced at The Gladly restaurant in Phoenix, AZ. There, barman and former chef Brian Goodwin pairs Glenfiddich 14 Year Old Bourbon Barrel Reserve with his take on s'mores, which includes a Hudson Baby Bourbon–infused chocolate ganache and toasted marshmallow to bring out the full character of the charred bourbon present in the whiskey. Next, the Glen- fiddich 12's bright pear notes match with a yuzu and green tea sorbet, and finally, a rum cask–fin- ished Glenfiddich 21 Year Old is paired with a mini apple pie and topped with a Sailor Jerry rum–spiked caramel sauce. Left: Think wine and cheese are the only food-friends out there? Scotch whisky offers a nice alternative to your standard cheese plate pairings, as evidenced by The Emory, in Ferndale, MI. There, Glenfiddich 12 pairs beautifully with a sous-vide Carpano Antica Vermouth–infused Bing cherry; Glenfiddich 15 is a flavor match made in heaven with blue- berry white cheddar and mango habanero cheddar cheeses; and a big, bold blue Stilton, mellowed with a dab of Michigan honeycomb, makes the oak in Glenfiddich 18 year sing. MARVIN SHAOUNI GRACE STUFKOSKY

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