Whisky and Salmon, what do they have in common?
Whisky and salmon certainly have one country in common, Scotland, but beyond that, what unites these delicious meals?
Beginning with the “beats” river extensions where fishing belongs to a company or farm. The Macallan whisky distillery, for example, has its own extension. In fact it is one of the most beautiful on the Spey River.
According to the Food & Drink Federation of Scotland, salmon was the best exported food during the first three months of 2019, second only to whisky.
Combining both meals is a ritual. According to travel and food writer Ghillie Basan, you can cure and taste salmon with the same whisky.
“If I’m combining food with a particular whisky, I use that bottle to cure.”Or maybe I use the spirit from the barrel in which the whisky matured, like Sherry, Bourbon, rum or Cognac“.
A natural pair, so are whisky and salmon. Others prefer the smoky look of both salmon and whisky type. According to whisky.fr a wild Scottish salmon highlights the flavors of a whisky such as Talisker: spicy, peppery notes and smoky aromas. Other lighter and sweet whiskies such as Dalwhinnie or Glenkinchie combine very well with smoked salmon.
Don’t drink and drive. Enjoy responsibly.
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