Meat, whisky and pickle pairing

In early September we had an extremely arduous evening testing different combinations of aged Balvenie, salty cured meats and punchy pickles.  Some rather wondrous alchemical reactions ensued.

We would love it if you joined us for one night only – Wednesday December 2 – so we can share with you our discoveries.

We will take you through a number of types and ages of the magnificent Balvenie whisky, and pair each one with a variety of Vadasz pickles (think fennel, beetroot, cucumber, onions, spices and vinegar…), and a complementary range of cured meats (from fiery ‘nduja to seaweed and cider salami).  The whiskies will include:

  • DoubleWood, a 12 year old single malt which gains its distinctive character from being matured in two wood types;
  • Caribbean Cask, matured in traditional oak whisky casks for 14 years, and then ‘finished’ in casks that previously held Caribbean rum;
  • A 17 year old DoubleWood, matured first in American oak barrels, which impart soft sweet vanilla notes, before being transferred to European oak sherry casks, where the second cask ageing adds rich spicy flavours and a depth and fullness of flavour;
  • PortWood, aged 21 Years, a marriage of rare Balvenie transferred to port casks, or pipes, which have held fine port wines.

We will have a range of the meats, pickles and whiskies for you to buy on the day – you can tick some names off your Christmas present list.

The formal part of the evening should take no more than 1.5 hours, but we suspect that things may last a wee bit longer…

We reckon this one is going to be popular, so get your tickets in quick.

See you in December!