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Food and whisky pairing month at Scotch Malt Whisky Society continues in a spectacular fashion, with surf and turf and whisky! If you didnโt manage to read the first post in my food and whisky pairing series, I started out in Edinburgh with a tasting menu food pairing โ decadent and wonderfully paired.
This time, we go back to Bath Street in Glasgow to see what theyโve been cooking up there, since we last visited. And Iโll tell you โ itโs as exciting as ever โ Surf and Turf and whisky. Bet you didnโt know that would be an amazing combination, did you?
The Scotch Malt Whisky Society generously gifted me these food and whisky pairings. I am also an affiliate, which means that if you make any purchases or become a member of the SMWS via the links in green or in the yellow boxes, I will earn a small commission from that. Otherwise, my opinions and experience are my own, and Iโm happy to be able to taste this amazing food with incredible whisky!
Iโve written before that many people are surprised at the thought of whiskies during dinner, as opposed to a before or after dinner drink. But, everyoneโs different. The whiskies here are individually paired with each starter and your main course. So, with 2 starters, 1 main meal, and a wee dessert, that puts the total for the evening up to 4 cask strength whiskies!
Before I begin, a big thank you to Anthony who hosted the tasting at SMWS Bath Street. Iโve known Anthony since the first day I walked into Bath Street a few months ago, and was excited to have my first tasting with him! He was a wonderful host and selected a beautiful selection of whiskies to go with the meals. So, thank you! Looking forward to coming back to Bath Street!
And now, onto the food!
Table of Contents
1. Food and whisky pairing: the starters!
The surf and turf theme started out strong, with both, a โsurfโ starter, and a โturfโ starter. With appropriately paired whiskies of course.
The first starter: a whisky cured salmon, with fennel and orange โ with the whisky being a blend of Islay and Speyside whiskies. In case youโre looking for it, youโll find the cask sitting on top of the bar. The salmon and orange was tart, with a creamy sauce, and crunchy toppings. It was a delightful mix of textures and flavors.
The salmon was paired with Cask No. 52.41 โSeahorse Ramenโ (fitting for tonightโs theme), which had its flavor profile was โOily and Coastal.โ 52.41 is a 7 year Highland whisky, at 59.6% ABV. After nibbling the salmon, it smoothed out the heaviness of the whisky, but left much of the โsea salt in your faceโ oceanic tastes.
The second starter: a braised beef croquette, with a creamy mustard mayonnaise sauce inside.
The croquette was paired with Cask 10.199 โNorse & Hawaiian Mythologyโ, categorized as โDeep, Rich and Dried Fruits.โ 10.199 is an Islay whisky, aged 10 years, at 59% ABV. The whisky was peppery and salty, but ironically for Islay, unpeated. Initially it was orangey on the nose, and following a bite of the braised beef croquette, turned fruitier.
This whisky was finished in a Pedro Ximenez sherry cask, which gave it its dark, delightful color. A quick note on the sherry cask finishโฆ Whisky smells and tastes are a personal experience, with everyone experiencing something different and unique. One of the other guests said that sherry finishes โsmell of the inside of a Wellington boot.โ When he said that, what I wanted to say in return was:
If you donโt have something nice to say, donโt say anything at all.
โ a woman who loves a sherry cask finish, and does not think that it smells like a smelly boot.
2. Surf and Turf and whisky: the main event!
Hereโs what Iโve been waiting for โ the main event! A mouthwatering, expertly grilled ribeye steak with king prawns. Served with chips (or for this American, โfriesโ), roasted tomatoes and marrowbone butter. Boy oh boy, can the Scotch Malt Whisky Society do food!!
The main course was paired with a peated whisky, from Cask no. 137.9, entitled โMassive oak and mighty smoke!โ (exclamation point included). This whisky was interested โ the peated malt was from either Laphroaig or Port Ellen Maltings (that was a little unclear), but then it was distilled south of the border in Norfolk England. At 65.2% ABV, it was a kicker. This whisky started the first year of its life in a charred new oak barrel, and then was moved for 7 years to an ex-bourbon barrel. Delightfully smoky and a little sweet, an amazing dram!
The ribeye was a nice medium rare to medium โ the perfect steak doneness if you ask me. Steak and whisky pairing is something that I had never done before. And the smokiness of the dram added more flavor to the chargrilled steak. Absolutely incredible!
And just another close up of the steak, because why not! It was delicious!!
3. A sweet treat and a dram
We finished off the evening with an โIllegal Giandujaโ chocolate coin. Not sure what makes it illegal, but itโs pretty darn delicious! Gianduja is an Italian nougat, made from a mix of hazelnut and chocolate. Paired with cask G1.16, โChardonnay flavoured white wine gumsโ โ a single grain whisky (not single malt) hailing from the Lowlands. At 26 years, the oldest of our whiskies tonight, with still a heavy and respectable 61.9% ABV.
Iโm a newbie to single grain whiskies. For those new to single grain whiskies, they hail from a single distillery (not a blend), and are made with barley and at least one other grain (usually wheat or corn). Because single grain whiskies are not made from malted barley, theyโre typically a lighter bodied spirit. Perfect pairing, for say a dessert.
aaaand thatโs it for my second food and whiskey pairing at Scotch Malt Whisky Society!
Parting Thoughts
Iโm sure you can tell I had another incredible meal at the Scotch Malt Whisky Society. The chef is amazing, and the food is phenomenal. I also love the creative thought that goes into the food and whisky pairings! All in all, it was a great tasting hosted by Anthony!
The Scotch Malt Whisky Society member rooms have lunch, dinner, and bar snacks available regulary to pair with your drink of choice. They also regularly host food and whisky pairing events for both members and non-members. If youโre not a member, Iโd highly recommend checking out some of their non-member events to test the waters and sample a fabulous meal.
If you enjoyed this post, here are some others you may like to read:
- If youโre looking into Scotch Malt Whisky Society membership, Iโve explained all the fun and exclusive benefits to membership;
- Get a jump on your tickets to The Gatherings at SMWS โ a month long celebration of whisky and gatherings!
- If you missed the first in this series and are looking for a drool-worthy meal, try a 6 course tasting menu, with 6 corresponding whiskies;
- Curious about SMWS more experimental whisky casks?
- Looking for inspiration to do your own SMWS virtual tasting in style?
- What about a trip to Islay, Scotlandโs whisky island;
- A guide on how to get to Islay from Glasgow.
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Lannie is a perpetual wanderer and loves to share her travel adventures and the food she eats along the way with everyone. She works during the day while bouncing around the world and dreams about new places and faces at night! She has a home on the magical Isle of Islay in Scotland, where the whisky flows freely and happily.
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Those events always sound real fun, Lannie. They do make an effort with the food, not just the drink. Iโm very pleased that no seahorses met their maker that evening. First time I hear of single grain whiskies not being made with malted barley but unmalted barley and another grain like corn. Mind blown. ๐
I know! Single grains are not my speciality, and there are so many nuances when it comes to whiskies. For now, Iโll stick with single malt ๐
Iโm salivating reading your very delicious descriptions and seeing the photos! Every bite and sip sounds amazing. I love the idea of pairing foods with whisky and now know one of my first activities when I visit Scotland again! So, for the guy that thought the whisky tasted like a boot, did he enjoy it? ๐
Yes yes yes! waiting for you to come to Scotland!! Re: the wellie boot, he was surprised that he was โOKAYโ with this sherry cask whisky, since all others taste like the inside of a wellie boot. Hey man, to each their own โ considering, I love a sherry cask ๐
This sounds delicious I think I said before I have never thought of good painting and whiskey, but Iโm certainly up for giving it a try. I would take the rib eye and a peated whiskey any day. Look forward to seeing more of these
Kudos for someone willing to give it a try! Plus, who doensโt like a rib eye and a whisky ๐
You had me at gianduja! Itโs my favourite gelato flavor, and Iโd like to try it with a dram of whiskey. The illegal part makes it more enticing too!
who doesnโt love a good hazelnut and chocolate combo? add some whisky and iโm droooooling ๐
Lannie, you can sign me up for the rib-eye and prawns. They look wonderful.
signed up! table for 2? ๐