There’s more to team spirit than rugby! Here at Cape Grace we have taken the words more literally and worked out how to team our spirit in strange and innovative ways – I am talking food and whisky and we’re doing it in the Bascule Bar!
Whoever thought that chocolate and Glenmorangie LaSanta 12 year old from Speyside would be a match made in heaven? The chocolate (presented at a Cape Grace Whisky Tasting as a divine little choc-lollipop) softens the spirit and picks up the coffee-choc-sherry notes in the whisky. Also take note of the distinct upgrading of the bottle design since Moët Hennessy Louis Vuitton bought Glenmorangie.
You need less style and more fortitude when tasting Scottish island whiskies, whose smoky peat characteristics can prove too overpowering for some. Here’s the solution; Highland Park from Orkney is the perfect introduction to island malts with a hint of peat and only slight smokiness softened by vanilla and citrus notes. Sip this with smoked salmon or a hearty roast.
After the Highland Park, you might be ready for Laphroaig Island single malt (1815). One whiff and you are in the medical room with bandages, iodine and chlorine. This comes from elements in the brisk Atlantic sea breeze as it is absorbed by the barrels. The taste is however different from the smell, this time it’s reminiscent of a smoky old geezer in the corner. But pair it with gorgonzola and they both become sublime. The old fella becomes a wise old man who you want to spend time with. He also has a penchant for mature cheddar and stinky blue cheese – a great combination!
In contrast to these bracing single malts, Bourbon is for pansies. Or is it? If there’s one spirit to go with good old apple pie it’s Buffalo Trace Bourbon from Kentucky. The sweet toffee, molasses and vanilla on the nose lifts Mom’s apple pie to new heights. After this pairing you will never mock Bourbon again.
There is so much more to a Bascule guided whisky tasting, like finding out the history of whisky, how it’s made and why it all tastes so different. You can make a party of up to 20 or just take time out and enjoy the tasting alone. The Introduction to Whisky is R175 pp, while the Taste Experience for a slightly more educated palate is R220 pp. If you are a ‘fundi’, the Sommelier’s Choice at R500 allows you to choose six whiskies or you leave it up to the experts.
On that note, be sure not to miss the FNB Whisky Live Festival, 2-4 November at CTICC.
CONGRATS TO MARK H FOR YOUR WINNING WHISKY AND FOOD PAIRING! WE LOVED IT!
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Tell us what your favourite (or most unusual) whisky and food pairing is:
The best pairing that I have stumbled upon was good old Johny Walker Blue paired with melon sorbet. Once could not believe how the sorbet enhanced the full tasted to the whiskey.
I enjoyed a sushi and whisky pairing. Really nice.
Popcorn and whisky!
Once upon a time I had a housemate with a wall of whiskies. I couldn’t stand the stuff so he made it his mission to educate me, and we had whisky tastings all the time and I learned to love it. One of the most interesting ones we did was getting a LOT of cured meat one day and tasting a bunch of Islay whiskies (mmm, peaty deliciousness) and I discovered that Chorizo goes AMAZINGLY well with whisky.
A pairing I discovered by accident a little while back was a healthy dram of Black Bottle and pork crackling – nice and hot straight off the roast! The smoky whisky and salty pork really complimented each other well.
Was ending my evening off with a Whiskey and stole some of my little boy’s Flings. I must say, that the two went surprisingly well together.
I would have to say the strangest pairing would be Johnnie Walker Double Black with a custard mille-feuille
I really enjoy pairing my Cragganmore 12yr with Chuckles
Glenfiddich 12yr old with naartjies!
Howdy! I have just glanced through your blog and it was awesome. Thanks!
i heard I not much in into drinking but I heard that Cape Green are serving the best tasting whiskey. I can wait to visit the place and perhaps have a whiskey tasting as well.