Glen Garioch & Cheese A rare pair
Glen Garioch's non-chill filtered Founder's Reserve and 12 Years Old are the perfect accompaniment to cheese. Our spirit, with its robust yet smooth, velvety texture and fruity, vanilla notes, is well worth experiencing for yourself...
Founder's Reserve and Comté
Whisky
Nose:
Warm amber in appearance, sweet vanilla and subtle spice combine with fruitier green apple and grapefruits on the nose.
Palate:
Butter cream and vanilla pave the way to fruity green apple skin and citrus cleanliness, leading to an elegant and subtle finish.
What is Comté
A French cheese made from unpasteurized cow's milk.
Cheese pairing
Comté's sweet, nutty and smooth, and provides a perfect base for the clean, sweet fruity flavours of the Glen Garioch Founder's Reserve, concentrating and enhancing both. There's a give and take between the cheese and the malt, with waves of nutty saltiness rising through the whisky. Both are silky smooth, complementing the other's texture.
If you can't get Comté
Gruyère: hard smooth mountain cheeses from the French and Swiss Alps.
12 Years Old and Parmigiano - Reggiano
Whisky
Nose:
The colour of sharp honey, on the nose heathery floral notes are balanced with the richness of poached pears and the sweetness of malted barley.
Palate:
Crème brûlée and sweet ripe banana at first, then comes a light oakiness with pear fruitiness, leading to a long smooth, creamy and fragrant finish.
What is Parmigiano - Reggiano
Also known in as Parmesan, is a hard, granular cheese, named after the producing areas near Parma, Reggio Emilia, Modena and Bologna. It is made from raw cow's milk.
Cheese pairing
The first thing you notice about a long aged Parmigiano is the texture – small tyrosine crystals, giving you the crunch in the mouth. The whisky is the complete opposite, providing a unique contrast. The 12 year old initially binds the dryness of the cheese, whilst the cheese provides a platform for the sweet fruitiness of the malt and enhances the clean barley notes. The cheese continues to glitter under the surface of the malt, offering jabs of refreshing saltiness to the finish.
If you can't get Parmigiano - Reggiano
Try another hard Italian cheese.
Vintage 1986 and Kirkham's Lancashire
Whisky
Tasting Notes:
Smooth velvet like cream and subtle coconut peak that senses from the nose. Turning to woodspice and pungent peat smoke, with a medley of sweet juicy pears and ripe banana on the palate.
What is Kirkham's Lancashire
This unpasteurised cows milk cheese combines curd from 3 days of cheese making to create the rich, buttery taste of old fashioned Lancashire.
Cheese pairing
The note about ripe bananas, is often shared with these crumbly cheeses. The Lancashire offers a base for the sweetness of the malt to really sing, underscoring the creamy, coconutty edge. There are many echoes in flavour, but whilst the malt is ethereal, the cheese keeps it grounded. It somehow widens the flavour of both cheese and whisky. The cheese also lasts longer in the mouth but has absorbed some sweetness from the 1986, allowing you to reflect on both for longer.
If you can't get Kirkham's Lancashire
Gruyère: hard smooth mountain cheeses from the French and Swiss Alps.
Vintage 1994 and Vintage Coolea
Whisky
Tasting Notes:
Toffee and Demerara sugar give way to a floral freshness of springtime Highland heather, finishing with lasting yet subtle warm smoking embers.
What is Vintage Coolea
A type of cows milk cheese that consists of a smooth, Gouda-like texture. Made from an old Dutch Gouda recipe by the Willems family in Coolea, Ireland.
Cheese pairing
Coolea is an Irish Gouda made by a Dutch family in South West Cork. Both the whisky and cheese have a sweet sharpness that make a perfect match when brought together. The extra mature is now 2 years old, with a crumbling, sugary texture and great sweet/salty/dried fruit balance. The cheese massively accentuates the floral level of the 1994, then becomes fudgy, round and buttery.
If you can't get Vintage Coolea
Long matured Gouda
