Post-dinner indulgences can take several directions – you can traverse a more restrained route with a conventional, sugary dessert, or round off the hearty meal with a glass of whiskey.
Or, you can even intertwine the two for a rewarding – if unusual – nightcap.
Desserts and whiskies have always made a harmonious marriage. From pies and cupcakes, to entire books written on the perfect whiskey-caramel sauce – a dash of liquor adds a layer of complexity to the richness of dark chocolate and the nostalgia of sliced apples – bringing out the best of both worlds: the highlight of age coupled with the joys of childhood.
That’s precisely the charm of a dessert-whiskey pairing.
The bold silhouette of each complementing the other in perfect concord, the bittersweet alcohol is an ideal companion to traditional sweets – like the crème brûlée. A crème brûlée comes with a volley of daunting associations – notoriously difficult to make, the thickness of its sugary crust and a barely-set texture instills fear in the hearts of many master home-cooks.
So, should you push the boundaries with a rebellious helping of alcohol on the side?
The crème brûlée is known for its nuanced flavor profile, with a sharp, sugary sprig emerging from its caramel envelope. Hence, pairing it with medium-to-light whiskies proves particularly effective. Lighter blends like the Chivas Regal 12 Year Old can be overwhelmed and pushed aside on the palate. On the other hand, the peaty oiliness of Johnnie Walker Double Black is too contentious for a light, creamy combination.
Experts, connoisseurs, and discerning amateurs alike seem to prefer a floral concoction.
Tyrconnell 10-Year-Old Single Malt Madeira is a mellow Irish whiskey with 46% ABV and a pronounced floral note – evoking an almost wine-like presence (it’s flair for food-pairings is no surprise). With a clear yet bold aroma, Tyrconnell begins with a refined balance – letting the freshly-burnt warmth of caramel wafts through. On the palate, the Single Malt hits all the right notes.
A highland touch, akin to chocolate-roasted almonds, plays with the slight bitterness in the toasted sugar. A creamy suggestion of honey reflects the dessert’s delicately firm body, and a hint almost-stark sweetness (like ribbon-candy) carries the subtlety of the brûlée one step further. With a finish that’s ‘soft and sweet’ this whiskey aged in Madeira wine casks evokes a sense of sophistication – reminiscent of the archetypal crème brûlée.
Good things, they say, often come in small packages. At your next dinner party, then, why not shelve the familiar long-neck, and bring out its more petite cousin instead?
Delicious, luxurious and effortlessly remarkable is what pairing risotto and whiskey is all about. Risotto with its creamy and silky texture along with the smoky, deep and rich flavor of the whiskey works perfectly and makes for a sensational gastronomical combo.
It takes time to appreciate, but then if you do, you cannot really imagine sipping your whiskey without expecting some peat. If you have not acquired the taste yet, give it a little time. And pairing up your dram of peaty delight with the right kind of food uplifts the experience manifold. Many would argue that it isn’t necessary to have a starter with whiskey or scotch.
Does a jaunt to the fair with your five-year-old assail you with visions from your own childhood? Does it revive memories of a jolly carousel spin, the breathtaking view from a Ferris wheel, and of course, the food stalls? Of course, sampling the ubiquitous fare of corn dogs, cotton candy and caramel apple may not impart the same joy you felt back then.