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.