A fine intimate group of people gathered on Thursday 19 July at winesense Kalk bay.Wine people I think, who seemed to have a liking for whisky.
I gave them a brief summary of the History of Whisky and a basic definition of whisky.What discerns a malt from a blend from a grain etc.
I had selected 6 Malt whiskies four of which were to be matched with food.
The Whiskies were
Edradour 10, Macallan 12, Murray Mc David Mortlach 1993, Dalmore Cigar malt, Smokehead and Bowmore 1989 Limited Edition.
The Edradour makes its welcome return to SA shelves and as such was included for an official toast to the chef.
Starter. Oysters naked, doused with a dribbling of Smokehead. We started our journey on the rugged coast of Islay where oysters a plentiful and peat reek a standard. Not everyone present enjoyed oysters yet once doused with Smokehead all agreed an improvement was noticed.
The lemon zest and tang of plum and brimstone from the Smokehead sweetened the oyster and clearly amplified the finish which was pure sea smacked ocean breeze. For reference one needed only walk 50m to the shoreline to be totally convinced.
Second Course. Springbok Carpaccio served with rocket leaves and Enokitake mushrooms and a beet jus. Served with this was the very special Bowmore. The subtle peat and rich sherry influence opened the fresh fruity mushrooms which with the big gamy influence of the springbok turned velvety soft and the hint of smoke seemed to come from the meat as opposed to he whisky the result was a near perfect infusion of flavour.
Third Course. Lamb shank in brown gravy served on mash potato with fresh veg.
Now I am not big on Port finished whisky and what Murray Mc David were thinking, as for me to see Mortlach in a Bourbon finish as opposed to sherry would be more special than a Port when they used this finish only they will know.
The lamb was perfectly prepared and kept very simple and honest as was the mash, boy what a pleasure the malt was, it lifted everything cutting through the fat and amplifying the rich texture of the meat the malt itself turned nutty and reminded me of a great borderies Cognac. proof again that cooking should always be kept simple.
Last Course. Chocolate fondant. What can I say the Macallan 12 is so elegant and wonderfully spicy that it stands up to the rich cocoa and rather than turn sweet, it cleanses the palate with a more decisive explosion of flavour. Absolute Bliss.
The Dalmore Cigar malt was offered as an after dinner malt which hit the spot well a beautiful honeycomb wax nose with a rich complex palate made for good after dinner smoking (without the nicotine risk).
A quick pole seemd to have Bowmore the favoured whisky with Macallan in second and the balance probably tied for third place.
All in all I believe the evening to have been a success and certainly all present seemed to have enjoyed the experience.
Once more thanks to Winesense Kalk bay for a great evening.
Contact them on
winesense in Kalk Bay - 021 7881869
The Quays, Majestic Precinct, Main Road,Kalk Bay, 7990
Hours of enjoyment:
Mon-Sat
11h00-22h00
Sun
11h00-20h00
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