Whisky Pairings | Part Two

06 Oct 2016
< 1 min read
Part two 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!


15 YO 43% VOL

With the mild roebuck saddle we serve a whisky from the island of Islay from the Laphroaig distillery. Not just any, but the jubilee bottling Laphroaig 15 year old with aromas of grapefruit and mint. Its taste of pink pepper and light peat as well as a hint of tobacco is reminiscent of a soft seaside breeze. The light final note is rather astonishing and complements the roebuck saddle, celeriac root, apple and the peas.

Paired with | Altmark roebuck saddle “Waldorf”

Celeriac root, apple, walnut, venison ham & peas