Food, Spirits

Matching Food and Rye Whiskies

wiskey

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

XXX

Seared Scallops, Sautéed Jerusalem Artichokes, and Juliennes of Red, Green, Orange, and Black Pepper
Confederation Oak Reserve, Forty Creek Distillery

XXX

Yellow fin Tuna Tartar, Wasabi Mayonnaise, Lime, Organic Herbs
Canadian Club Small Batch Sherry Cask Finish Collinwood Blend

XXX

Breast of Roasted Brome Lake Duck, Hubbard Squash Puree, Sautéed Oyster Mushrooms, Steamed Oyster Plant
Gibson’s Finest 12 Years Old

XXX

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

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One Comment

  1. Would try this one ” Yellow fin Tuna Tartar, Wasabi Mayonnaise, Lime, Organic Herbs
    Canadian Club Small Batch Sherry Cask Finish Collinwood Blend” By thinking of it, smelling the aroma and taste…. makes me hungry 😀

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