Whisky Pairings | Part Four

20 Oct 2016
< 1 min read
The last instalment of FOUR’s whisky pairings from Beam Brand Ambassador, Jens Rosenberg, and Aqua’s sommelier, Marcel Runge, teamed with Sven Elverfeld’s three-Michelin-star cuisine, will not disappoint!

For the tasting it is advisable to start with a small sample taster in order to make the palate and the tongue familiar with what’s to come. The so-called nosing glasses (a tulip-shaped stemware glass) are ideal for discovering the initial aromas when smelling the whisky. It’s possible that certain images and memories appear before the mind’s eye that are associated with these aromas. This heightens the anticipation and makes the prospect of soon having a little sip and then feel the taste on the tongue even more enjoyable. It’s best to keep the whisky on the tongue a little longer, like with a good wine. The first impression from the aromas in the nose, the taste and also the aftertaste in the final note can in fact vary considerably.

Do take your time because the whisky in front of you has waited years, if not decades, for this very moment!



For dessert we have another whisky from the island of Islay, the Bowmore 15 year old Darkest, the perfect pairing for this course. It’s the aromas of dark chocolate and the dried fruits, which leave a lasting impression from this whisky, also flattering the soft smokiness. The taste of cedar wood and caramel positively blends with the chocolate, the beetroot and the black chanterelles of the dessert and complements each other perfectly. The final note leaves a long, mouth-filling and unbelievably complex aroma of sherry.

Paired with | Beet root with spruce shoot

Araguani chocolate & black chanterelles