This archive report was first published on 19 July 2019.
Whisky has been trying to find its way to the dinner table as a perfect pairing for those willing to experiment beyond wine. On July 19, 2019, a whisky pairing dinner was held at Movenpick Hotel and Residences in Nairobi, where three single malts were paired with respective salads, hot starters, and cold starters.
According to Alexander Kavita, reserve brand ambassador for Diageo, the mellowness of the whisky melts in with the sweetness of the fresh strawberries, spiciness of the rucola, and the acid in the dressing. He described it as a good 'entry into the complex world of single malts.'
The dinner featured five courses, each paired with a different whisky. The first course was a salad made with baby spinach and rucola leaves, dry aged Parmesan flakes, roasted pine nuts, glazed balsamic dressing, fresh strawberries, and almond dust. It was paired with Singleton Tailfire, which brought out a new dimension of flavors.
The second course was a fried Camembert with hazelnut dust, blueberry marmalade, rucola leaves, and rock salt. It was paired with Cragganmore 12-year-old, which mellowed out the flavors of the whisky and spice.
The third course was a ham prosciutto with pear compote, honey mustard dressing, and dry apricots. It was paired with Cardhu 12-year-old, which played on sweet and smoky flavors.
However, the main course of double cut beef tenderloin with potatoes croquette and a dark chocolate-merlot sauce was a dish on its own that took diners to 'Flavourtown.' When paired with Talisker 10-year-old, the smokiness in the whisky came off as harsh.
Despite this, the dinner was a success, and the whiskies worked well with the respective dishes. As Kavita said, 'We pair whisky with food because it works and it is the next best thing to explore beyond wine. In the end, it is all about personal preference.'
