Femme StaffWhisky is incredibly versatile, with distinct and different aromas, flavours and tasting notes. There is something to be said about how great whisky cocktails can go with many dishes, transforming ordinary meals into gourmet experiences, especially when the ingredients and garnishes are right.
Whether you are a whisky aficionado or a newcomer eager to explore, we will help you navigate the delightful world of whisky and food pairing.
Learn from top chef Jeff Gitonga (Sankara Hotel Nairobi, Autograph Collection by Marriott) and discover the essential basics of food pairing to master this art.
Know your Whisky
How much do you know about your whisky? If not much, don’t worry. Let’s break it down for you.
Whisky is an amber to brown distilled spirit made from fermented grains of varying blends and varieties, depending on local grains and tastes. This mash of cereal grains often includes some corn.
While each whisky is unique in taste, common flavours across the range include warm, spicy, caramelised, nutty, woody and toasted.
“They can be distinguished by various attributes such as: country and region of production, method of production, storage and maturation, and characteristic profile such as flavour and aroma profile,” says Chef Gitonga.
The Singleton is a trio of single malts, each with a growing family of expressions around a core 12-year-old. Dufftown’s Singleton falls under the category of single malt Scotch whisky.
“It is a premium whisky with a playful scent and nose, fragrant, nutty, fruity, sweet and smoky, vibrant and bold,” notes Gitonga.
Core principles of pairing
The first step is to understand the different profiles, tasting notes and characteristics of whisky flavours and mouthfeel. This will allow you to be creative and prepare balanced dishes that bring out the rich flavour of the whisky.
Chef Gitonga says you should consider the style of whisky rather than the category it falls into; in general, sweeter whiskies go well with spicy dishes, lighter ones with seafood and full-bodied expressions with rich, savoury dishes.
“Using the whisky in the preparation of the food, depending on the course, brings the dish to life. An example is a rich 12-hour braised beef short rib, gently cooked with certain aromatics and spices, with perhaps a caramelised plum, The Singleton 15 years, muscovado brown sugar, local herbs and bits of dark chocolate, with a few forest mushrooms to bring out the ‘forest oak’ palate,” advises Gitonga.
Make sure you have the best quality ingredients. “There is a saying that you can be the best chef in the world, but if you have a lousy product, you simply can’t deliver a quality product,” says Gitonga.
Another factor is having a good knowledge of what goes with what and what doesn’t.
If you are new to whisky (or new to pairing it with food), set out both small pours and whisky cocktails to pair with food. At your next get-together set out small tasting glasses to encourage experimentation.
Specific foods and whisky pairings
Curious about which foods will suit your whisky? We’ve got you covered with these ideas…
Snacks
Nuts, cheeses, chocolates and fruit make great snacks at the dinner or cocktail table. To balance the flavours of a strong whisky, pair with sweet nuts such as almonds. If chocolate is your pairing snack, dark chocolate goes well with mature sherry, orange-flavoured chocolate pairs well with peated Scotch whisky.
If fruit is your thing, apples and pears go well with younger Scotch whiskies, while dried fruit goes well with caramel-flavoured whiskies.
Meats and Fish
A Scotch whisky such as The Singleton would require dishes with a bold smokiness such as dry-aged beef or duck, while a smooth, Cabernet cask-matured bourbon would go beautifully with lean grilled beef. Lamb chops and cured meats are best paired with medium-bodied whiskies to avoid overpowering the dish.
When it comes to fish and seafood, lighter whiskies should be consumed with similarly light fish dishes.
Desserts
There’s a reason they call it the icing on the cake. Whisky works wonders in this area.
For a truly Scottish experience, whisky experts say you cannot overlook cranachan, a classic dessert that pairs beautifully with a good quality malt whisky like The Singleton, “creating a harmony of flavours that is both fresh and indulgent, offering a perfect end to a gourmet journey rich in taste and texture”.
When choosing the best pairing, consider whether you are going for a classic dessert such as apple pie or cheesecake, or Scottish delicacies such as cranachan or shortbread.
“One of my favourite whisky and food pairings is a dessert that I have had, which included apple confit, dark toffee caramel infused with The Singleton 18 years, coffee and almond sable Breton, hazelnut praline & nougatine, raspberry layered gel and milk chocolate cremeux,” says Chef Gitonga.
At the end…
Remember as you embark on this journey, it’s all about experimentation. “If you are trying for the first time, it can be tricky. Do not give up, study and learn the taste profile of good quality whisky, understand it and get a mouth feel of the whisky and its characteristics,” advises Chef Gitonga.
Whisky experts agree with the philosophy of echoing the flavours of a dram and a dish, but also caution against being too matchy-matchy.
“Pairings that might not have been as obvious can work wonderfully with the ingredients already meant to enhance the dish. Think of the drink as an additional ingredient to what you’re cooking.”
So go on…. next time you invite your friends over for some food, pair it with The Singleton.
