Anybody, any clue why these two dance together so well..? (I think it has something to do with the 'almond' taste which is in some whisky's already... but a real expound I don't have...). I've tried all sort: from peanuts to Macadamia nuts... It seems to be: nothing beats the Almond! But why?
-- Michel
I'm fasinated by matching foods with whisky's, which whisky(s) are you drinking with almonds, I'd love to try them for myself.
Paul
Mostly Islay's: Lagavulin (16y and 12y cask strength.), Laphroaig (10y, 15y and cask strength), Coal Ila (15y) But also: Clynelish (14y) Ardbeg and Springbank are less with the almonds... imho and also blends like Ballantines, JW aso are not that tasty... (this is also a list of my complete collection of whisky's... so don't think I'm an expert...)
-- Michel
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When I read your post my first thought was "Sherry!", since toasted nuts are a very traditional accompaniment to sherry and many whiskies show a good deal of sherry character. But when I read the list of whiskies you mentioned the only ones that I know have some sherry character are the Lagavulin and the Laphroaig 15 - and they are certainly not sherry dominated whiskies.
It might just be your personal palate. I don't know of any "science" that links peaty whiskies and almond flavors. Or it might be the earthy woody flavors that you're connecting. For instance, I like dark semi-sweet chocolate with many scotches - it goes well with sherried scotches and surprizingly goes well with peaty whiskies too. I think it's the earthiness that connects them - milk chocolate just doesn't work.
Are the almonds you've been enjoying raw or toasted?
Are they blanched are do they have the skins on?
Bart
(Could be right... and maybe - as it are the more 'stronger' more pronounced whisky's that match so good - it has someting to do with the capability of 'overpowering' the almonds too (the expression is a bit bold, but maybe..?)
I will certainly try it once... but it could take a while because when drinking a malt... chocolate is not the first thing on my mind to go with it (it's not in my routine I guess...).
(toasted and saltened...)
(skins are still on them)
Michel
[snip]
Well, I must admit I like chocolate. I don't care for sweets much, or soft drinks, cake, etc. I really don't have a "sweet tooth", but chocolate is the exception.
Thanks. I'll try this. I found some raw blanched almonds in the pantry and didn't notice an especially good harmony with the Lagavulin 16, but toasted, salted almonds with the skins on might make a much better combo. I'll try that soon.
Bart
[snip]
I just happen to like all nuts, but with my 5 p.m. whisky every day, I'll take a handful of roasted and salted pecans. These are of course crisper and not as chewy as almonds, and the contrast in flavors is just fantastic.
Cheer$, Harlan Lunsford
For the last month the pecans have been falling from the trees that grow wild in central Texas. The wild ones are about the same as the ones raised commercially except that they tend to be smaller. Some contend that the smaller wild ones taste a little better, but I'm not so sure. They are good though. There's a tree near my office and I (and a lot of other people - not to mention squirrels) have been gathering them for the last week or so. I have a huge bag full, all from the same tree. The old trees can drop a surprizingly large number of nuts. It's nice to sit outside eating the pecans - my wife with a glass of sherry and me with a sherried malt - before it gets too cold to enjoy it. My wife likes to roast them, but I'm too impatient. I just eat them as I crack them.
Bart
Bart, your tree is the envy of every nut loving whisky drinker... At least I am (and I have not even tasted a Pecan-nut in my life...). Hope for you it is like the almond, as: 'Nothing beats the almond...' imho...?
Michel
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And speaking of a "sherried" malt, I just picked up a bottle of 12 year old Balvenie "Doublewood", meaning aged for a while in traditional oak cask and then for another while in an old sherry wine cask. Don't know current value, but this was 35$, a bargain I think. The price tag on it was OLD! I mean faded old.
Our Georgia pecans this year got hit by the scab and instead of a record crop, it'll be about 20% smaller. In fact in the paper was mention that many retailers will be importing..... Texas pecans! Zounds!
Slainte! Harlan Lunsford
[snip]
The Doublewood is a nice whisky. Balvenie is such a soft whisky it seems to need a little something extra like the wood finishing of the Doublewood and the Portwood, or the higher proof of the Single Barrel. I've heard some uncomplimentary things about the Portwood but I liked it quite a bit.
Sorry to hear about the pecan crop. My wife tells me that in parts of Georgia it's a pretty important crop. Hope you enjoy ours this year.
Bart
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