Like ham and pineapple, some unexpected pairings just make sense. The same goes for whisky, which, when partnered with the right foods, can sit comfortably next to dishes from west Africa to Taiwan and everywhere in between.
“If you know the basics of pairing wine and food, then you’re halfway there,” says Andrew Lennie, whisky expert and global single malt specialist at Tamnavulin Distillery. As an award-winning bartender and brand ambassador, Andrew leads international tastings and training sessions to make single malt whisky more accessible.
“It’s easy to switch wine for whisky once you understand that lighter foods want a lighter whisky or even a spritzed up highball to complement the dish,” he says. “Whereas bold whisky with a bit of spice can stand up to bigger, fattier foods.”
In this way, it is possible to pair whiskies with food in the same way you would if you were choosing a wine, starting with the obvious question – white or red? Tamnavulin takes the guesswork out of this first step, as it uses a double maturation process to age some of its whisky in casks that had previously stored either red wine, white wine or sherry.
“Initial maturation in ex-bourbon or whisky American oak casks gives sweetness, and once that foundation is created, it’s transferred into secondary wine or sherry casks for double flavour maturation,” says Andrew. The whisky captures the essence of what it is stored in: “The Sherry Cask Edition takes on notes of dried fruit and chocolate, for example, while the Red Wine Cask Edition tastes of red berries and tannins from the grape skins.”
Here’s how to pair whisky with four of 2023’s biggest food trends.
Taiwanese fried chicken
The UK food scene has embraced iconic Taiwanese dishes such as fluffy buns at London’s Bao or Taiwanese bento at Little Snack Bar in Sheffield, and now the table is set for Taiwanese fried chicken to take over fast food with the likes of Ji Chickens opening up across England and Wales. Beer might seem like an easy choice to wash it all down, but Andrew recommends a smooth malt whisky to complement the crunchy batter of Taiwanese fried chicken. Try a Tamnavulin Double Cask Edition highball with sparkling water as a refreshing alternative to your usual IPA.
Jollof rice
From the mouthwatering comfort food at Manchester’s Soul & Surf, to the tasting menus at London’s Akoko and Michelin-starred Ikoyi, and new cookbooks such as Lopè Ariyo’s Hibiscus and Lerato Umah-Shaylor’s Africana, west African cuisine is taking the food world by storm. Jollof rice is perhaps west Africa’s most famous dish, and while there are as many variations as might be imagined for such a sizable region of the continent – the typical Ghanaian jollof is slightly sweeter than its Nigerian counterpart, for instance – the base ingredients remain the same: tomatoes, onions, aromatics and scotch bonnets. A staple at family gatherings and celebrations, jollof pairs well with a generous round of old fashioned cocktails made with the sweeter Tamnavulin Sherry Cask Edition or a Tamnavulin pinot noir punch, made with Tamnavulin Double Cask Edition, triple sec, pinot noir wine, honey syrup, lemon juice and orange wedges topped off with tonic water. They’re both big enough party flavours to match the dish, with orange and sweetness to complement the spice.
Savoury ice-cream
Craft and small batch ice-cream makers are getting more adventurous than a classic ‘99. Trend led ice-creams now include Marmite buttered toast from awarding-winning Caliendo’s Gelato, or fashionista Anya Hindmarch’s Kikkoman soy sauce with toasted sesame, and even cheddar cheese with Branston pickle. Andrew recommends pairing a swalty (yes, that’s sweet and salty) ice-cream to bring out the spice, maple syrup and dried fruit notes of the Tamnavulin Sherry Cask Edition. Sip it on the side or pour a shot over the ice-cream affogato-style (coffee optional).
Oat chocolate
With one in three British people drinking plant-based milk, it’s no surprise that plant-curious foodies are dipping into oat-based chocolate too. Oats bring a slightly malty taste to the chocolate, and their mild creamy flavour pushes cocoa beans to the fore. “Chocolate is a foolproof pairing with whisky,” says Andrew. “They both occupy that after-dinner moment and bring a sense of occasion. White chocolate pairs with the lemon and grapefruit notes of lighter whiskies such as the Tamnavulin White Wine Cask Edition, dark chocolate is perfect with Tamnavulin Sherry Cask Edition, and milk or oat chocolate pair really well with the hint of demerara in Tamnavulin Double Cask Edition.” Andrew recommends a sip of neat whisky, a nibble of chocolate, a sip, a nibble, until you run out of one or the other.
Double up the flavour with the right whisky. Find out more at tamnavulinwhisky.com
