While thousands write about matching food and wine, few mention pairing the pleasures of matching Canadian rye whisky with food, or for those matter whiskies in general.
Yet there is a correlation between and spirits.
Chefs who know food flavours well and can cerate memorable dishes and happen to know enough about whiskies in general, and Canadian whiskies in particular can come up with interesting combinations.
The challenge in such exercises is to find the correct balance between spiciness and sweetness, but also to respect the medicinal characteristics of whisky.
Below is a gastronomic menu with matching Canadian rye whiskies
Cold Smoked Atlantic Salmon, Pickled Carrots and Beetroots
Crown Royal Barrel No.16
Seared Scallops, Sautéed Jerusalem Artichokes, and Juliennes of Red, Green, Orange, and Black Pepper
Confederation Oak Reserve, Forty Creek Distillery
Yellow fin Tuna Tartar, Wasabi Mayonnaise, Lime, Organic Herbs
Canadian Club Small Batch Sherry Cask Finish Collinwood Blend
Breast of Roasted Brome Lake Duck, Hubbard Squash Puree, Sautéed Oyster Mushrooms, Steamed Oyster Plant
Gibson’s Finest 12 Years Old
Five Year Old Cheddar, Quince Jam
Pike Creek 10 Year Old Port Wine Finish Rye
Dilute whisky with a little water and enjoy it neat.
You will discover new taste dimensions you never knew existed.