I've just finished eating the Sockey fillet I marinated in Bruichladdich 15 overnight in the fridge, and it was terrific. I've cooked with whisky before.. specifically, Laphroaig 10 and Aberlour A'bunadh. The Aberlour was a mistake. Sherried whisky doesn't cook well IMHO. Laphroaig 10 is fantastic in the bottom of the pan in a lamb roast (or any other meat I imagine), but Bruichladdich 15 Salmon takes the cake. I decided to try Bruichladdich 15 because of its very clean palate. It's peat smoke flavour comes through beautifully in the fish.
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Colin.
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