The Forth held its very first World of Whisky event pairing up whiskies from around the globe with appropriate dishes, created by Executive Chef Zach Albertsen.
When we arrived, we were offered cocktail samples including Spiced Citrus Nail, The Toronto, Rob Roy, and the classic Perfect Manhattan. They were the perfect start to the evening.
Then it was on to the eight stations.
Whisky Sommelier Emily Pearce guided us through the tastings and explained what notes we were to look for. The Forth staff were all so knowledgeable and passionate about the drinks and the pairings.
The whiskies really enhanced the flavours of each dish (and one could argue, the reverse was true as well). Personal favourites included Ireland’s Jameson Gold Reserve with the Canadian cheddar fritter, India’s Amrut Peated Cask Strength Single Malt Whisky paired with caramel mango clafoutis, vanilla cardamom custard and banana ice cream and Japan’s Nikka Taketsuru Pure Malt 12 Year Whisky paired with tuna sashimi
The eight stations were:
USA: Basil Hayden Bourbon with corn fritters in a sweet & smoky dipping sauce
USA: Gentlemen Jack Rare Tennessee Whisky with Cola-glazed pork belly with fresh green apple
Scotland: The Arran Malt Scotch paired with Eccles cakes
Scotland: Laphroaig 10 year (Islay) Scotch with oysters on the half shell
Japan: Nikka Taketsuru Pure Malt 12 year Whisky with tuna sashimi
India: Amrut Peated Cask Strength Single Malt Whisky with caramel mango Clafoutis, vanilla cardamom custard and banana ice cream
Canada: Lot No. 40 Rye with lamb & beef meatballs
Ireland: Jameson Gold Reserve with aged Canadian cheddar fritters with pear chutney.
It truly was an enjoyable trip around the world!
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