We were recently invited by the lovely folk at Old Pulteney to a whisky and food pairing night at Jenny's Bar in Liverpool. The Wick based distillery has formed a partnership with chef Aiden Byrne (Manchester House and Church Green) to provide a series of innovative whisky and food pairings with a variety of single malt whiskies.
The night was hosted by whisky guru Andy Gemmell providing the lowdown on the whiskies and Aiden Byrne explaining the insight to the food pairings.
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Pigeon ballotine, caramelised palm sugar and sea salt on ginger bread
12 year old
Cured snapper, orange blossom water, dried rose, salmon caviar
17 year old
Plum, chicken liver parfait, tobacco and chocolate
21 year old
Lobster, smoked apple puree and rosemary, cannelloni
As we worked our way through the pairings it is true that whiskies are better as they age, I like to think that about myself as well! The favourite of the night was the 17 year old single malt which was a smooth sweet easy drinking whisky. The 21 year old single malt was also great but more of a celebration whisky with heavier smokiness and a spicy finish.
It was obvious that a lot of thought had been placed into the food pairings by Aiden Byrne. The pigeon ballotine was a stunner as was the chicken liver parfait, plum and chocolate.
Don't miss your chance to try the pairings at the Liverpool Food & Drink Festival this weekend 19th-20th September at Sefton Park.
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