This past Saturday was World Whisky day. A day to celebrate all things whisky-related. A day to share a dram with the people around you. We celebrated the day at home. I decided that it a perfect day to celebrate with whisky from around the world.
And not only to drink whisky but also to cook with it.We stared in Scotland with a Smoky Old Tom cocktail made with the Tomintoul 10 yo. The toasted rosemary notes lightly flavoured the cocktail, and it was crisp and refreshing.
The appetizer was an Appenzeller cheese that I paired with the Paul John Classic Cask Select from India. I have to say; this is one of the nicest cheeses to pair with whisky I have tasted in a long time. I will do a blog post on other Appenzeller cheese and whisky pairings soon.
The main course was a whisky marinated chicken in tribute to the James Sedgwick Distillery in Wellington, South Africa. And what a highlight!
The chicken was marinated overnight and came so moist and flavoursome. It was the highlight of the day. I had quite a few requests for the Bain’s whisky chicken marinade recipe, so here it is.
I paired the chicken with a glass of Bain’s whisky and some grilled sweet corn and it was perfect.
Also Read: Smoked Leg of Lamb marinated in Black Grouse
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