Whisky Pairings | Part Three

13 Oct 2016
< 1 min read
Part three of FOUR’s whisky pairing sees Beam Brand Ambassador, Jens Rosenberg, and Aqua’s sommelier, Marcel Runge, team Scotland’s finest with Sven Elverfeld’s three-Michelin-star cuisine.

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!

Ardmore Legacy

40% VOL

For the parsley root we have chosen the Ardmore Legacy, a whisky from the eastern Highlands with a smoky aroma that is rather unusual for this region but which goes wonderfully well with the smoked trout fumet. The whisky’s vanilla notes blend with the steamed egg yolk to create a full, creamy vanilla flavour. The spicy notes of the lightly smoky whisky result in a beautiful balance with the potatoes, the sorrel and the caviar.

Paired with |Parsley root, potatoes & sorrel

Smoked trout fumet, steamed egg yolk and Imperial Osietra Caviar