Comments on: Let’s Scotch This Idea…

By: MarkGeorge

MarkGeorge — Wed, 10 Feb 2010 15:55:29 +0000

IMO Scotch doesn’t go well with anything. I’ve only tried it neat so maybe I am missing something with this dilution thing. Anything that would get rid of that funky, funky , and I mean funky taste is worth trying now that I have a bottle on the shelf. Howbeit, my 8 bottles of various bourbons sitting there don’t require anything! Long live bourbon which certainly does pair well !!

By: atdleft

atdleft — Sun, 07 Feb 2010 01:32:03 +0000

Wine pairings? Absolutely.

Beer pairings? Of course.

Scotch pairings… HUH??!!

Who would think pairing 80 proof Scotch with all this food would enhance the tastes of the dishes? IMHO this is ridiculous and you’re probably right that this is part of some last desperate attempt to boost sales of overstocked liquor.

By: Quincy A.

Quincy A. — Sat, 06 Feb 2010 23:57:44 +0000

There is something that seems to be missing here – where is the water? Scotch can be a terrific pairing with food, but there is a dilution required if that is the purpose. A good aged steak may not require much (perhaps none at all with a 15 or 18 Macallan; but a splash or two for something with more peat), but we were stunned by a recent evening of pairing sushi to Japanese malts; they did dilutions in the 2:1 to 2.5:1 range, some of that via ice, and some of the combinations were sublime. Think of a briny Islay single malt used the same way and it can be a wonderful compliment. There is a temptation now to take a bottle of Nikka over to Raku, and let them design around it some evening. The folks that put the event at S&W together may have actually hurt their cause, instead of helping it.

By: Troy Polee

Troy Polee — Sat, 06 Feb 2010 22:45:15 +0000

Johnny Walker? no no no (well, maybe the blue label)

Its all about the Macallan or Van Winkle!