Some of us even enjoyed a delightful dinner years ago with Anthony and Kathy Willis featuring Kilchoman Machir Bay and 100% Islay paired with a multi-course north Indian meal at Neel, Mahalaxmi Race Course in Mumbai.
None of this could prepare us for the unique experience in store for our March 2016 whisky tasting evening.
Our host began with a fabulous concept to explore the nuances of peat. Three different expressions from Kilchoman at identical 50 ppm which demonstrated the effect of the casks on the character with increasing percentage of sherry.
To then take this a step further, she then wanted us to explore how the peaty whiskies paired with three courses weaving in elements of smoke.
We first sampled in rapid succession the trio of whiskies blind. Then they were revealed to re-visit each paired with carefully planned, beautifully presented courses.
- Machir Bay 46% (predominantly bourbon) paired with mixed micro greens and smoked cheese, olive oil, almonds and cherry tomatoes
- Sanaig 46% (predominantly sherry) paired with smoked chicken / smoked vegetable ratatouille with almond milk mash
- Sherry Cask 60.6% (100% sherry) paired with chocolate ganache
- For those who are gluttons for punishment, here is ‘sneak peak’ into our dinning experience too!
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