Lifestyler
had the
opportunity to attend a one-on-one Scotch tasting with Marc Laverdiere, Canada’s brand ambassador for
The
Macallan and Highland
Park. As
anticipated, the history of Scotch, method of production and flavour profiles of the different regions of
Scotland were all discussed. However, the most intriguing part of this tasting was to learn about food
pairings and how selecting the right bites can enhance one’s enjoyment.
The first pairing was a
five-year aged cheddar and a Macallan 15 year, an outstanding combination. The strength of the cheddar played
off the sweet notes of the Scotch, which at the same time softened the burn of the alcohol. Not an obvious
pairing, but a perfect complement.
The second pairing on the
menu was a maple glazed smoked salmon with the Highland Park 12 year. Highland Park has more of a smoky
profile than The Macallan’s so the smoke of the salmon helped to soften the smoke in the Scotch. The maple
played wonderfully off of it, highlighting the caramel notes and strengthening its sweet finish.
Stunning.
Last up was a
Lindt 70% chocolate paired with a Cask Strength
Macallan. Most Scotch has water added to it just before bottling in order to bring it down to a 40% alcohol
level, however, cask strength is scotch that comes straight from the barrel without dilution. The Cask
Strength Macallan sits at 58.2%. Paired with the Lindt, the oils of the chocolate helped to coat
the mouth to quiet the intensity of this beast, yet it also worked to enhance the aromas of cocoa naturally
exhibited within the scotch itself. This combination provided a long, lingering
finish.
This would be a great way
to finish off the evening — sweet smoked salmon, cheese and chocolate. The Macallan 15 and the Highland Park
12 are readily available at most liquor stores. •
Photo Courtesy: Praxis
PR
