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Lifestyle

A collection of lifestyle suggestions ranging from recipes, how to start a whisky club to best peated whisky to buy. A mix of articles that include rum and cognac, and fun whisky food and chocolate pairings.

Whisky and Chocolate pairings

By Jeannette Wentzel

On 01/03/2017

In Lifestyle

Whisky chocolate pairing 1027 edition header
Welcome 2017! The end of an old year and a new beginning. For me, 2017 started with a bang. Or rather the sound of a small firework war as the neighbourhood set off (illegal) firework after firework. I stood on the patio, with a view of the horizon, while watching hundreds of fireworks greet the New Year.

My poor dogs were dozed up on calming meds and sleeping soundly. The noisy fireworks woke my five year old, who also joined me for the free display. But before all the colourful and loud fireworks, we had a few taste explosions of our own.

For the last seven or more years, my special year-end tradition is to end the Old Year on a whisky chocolate pairing. It is a sweet and delicious way to say “Goodbye” to the old while celebrating with some fantastic drams. (This means there is always leftover chocolate to start a New Year with). This year was no exception.

During December, I found various interesting looking chocolates and did a bit of desk research on what whisky might pair with them. Sometimes it is a miss; sometimes it is a hit. It is always sweet and fun. Let’s dive straight into our first pairing.

Whisky and Chocolate Pairing 2017 Edition

Knob Creek Bourbon paired with Toffifee

Whisky chocolate pairing 2017 edition Knob Creek Bourbon whisky and Toffifee chocolate pairing
I fell in love with chocolate and bourbon pairings this year.

There is nothing nicer than to sit and work at night, sipping on a delicious bourbon and munching on whatever chocolate I raided from the little one’s stash. I paired bourbon with Smarties, Kit Kats and a Kinder Egg. Just don’t tell my child that this is where all her chocolate disappears to.

Toffifee are chewy caramel cups containing nougat, caramel and crunchy hazelnut, topped with a chocolate button. They are seriously delicious and addictive! In 1973, Storck combined the four most popular candy ingredients in the world, and the result was the Toffifee.

I decided that the caramel notes might pair nicely with the rich, creamy smooth Knob Creek Bourbon. My tasting notes for the Knob Creek Bourbon included maple, oak, cereal with hints of caramel and raisins. Knob Creek is a big mouthful, and there are the traditional bourbon notes of vanilla sweetness and cinnamon.
Did it work? What an amazing pairing. The whisky cuts through the Toffifee sweetness and the chocolate makes the Knob Creek creamier and more decadent. A great pairing. And easy enough to try at home. Interestingly, the Knob Creek bourbon did not pair well with Malted Puffs. Perhaps my palate was still busy processing the Toffifee, and I need to try the Knob Creek and Malted Puff pairing again.

Highland Park 18 yo Whisky paired with Toblerone White Chocolate

Whisky chocolate pairing 2017 edition Highland Park 18 yo whisky and toblerone white chocolate
I need to find a way to finish this bottle because, for some reason, I don’t like this release. I have paired the Highland Park 18 yo with some mature Gouda cheese, which worked well. Now to try it with some chocolate. My tasting notes included notes of oak, honey, toffee and sweetness mixed with oak. There are notes of butterscotch, Christmas cake, plump raisins and peat with smoky hints. Some florals with barley and cereal.

Some desktop research indicates that creamy white chocolate will pair well with a smoky Highland dram. Let’s try the Highland Park 18 yo with a Toblerone White with honey and almond nougat pieces.

Toblerone was created by Theodor Tobler in Switzerland in 1908. He and his cousin developed a unique mix of milk chocolate which included nougat, almonds and honey in a distinctive prism shape.

Did it work? The nose on the Highland Park is amazing, but when you taste it, you wonder; where did it all go? Did this pairing work enough to help me finish the bottle? Not so much. The chocolate is overwhelmingly sweet and drowns out the Highland Park. This sweet chocolate needs a much more smoky dram to stand up to it. The Highland Park 18 yo is too delicate for this creamy chocolate.

Tamdhu 10 yo Whisky paired with De Villiers Cinnamon and Chili Dark Chocolate

Whisky chocolate pairing 2017 edition tamdhu whiskyand cinnamon chilli dark chocolate pairing
The De Villiers (DV) artisanal chocolate makers are the first ‘Bean to Bar’ makers in SA and one of the few companies to make good single-origin chocolates on the African continent. Situated in the Wine Lands of the Cape, DV gets their inspiration from what they see around them.

This Cinnamon and Chilli Dark Chocolate is a 70% dark chocolate bar with cinnamon flavours presenting first and chilli following in the finish. It is made with UTZ certified Ugandan cocoa beans. I have decided to pair it with the Tamdhu 10 yo.

Tasting notes for the Tamdhu include vanilla & sugared almonds, fresh oak and cinnamon, fruit, toffee and sherry oak.

Did it work? I have only tried the Tamdhu 10 yo at a Whisky show, so had no tasting notes or proper recollection about the taste. It must have been nice because I bought it after the Whisky Show. Tasting it reminded me, what a great whisky! This 10 yo will certainly land up on my tasting schedule sooner rather than later!

And this whisky chocolate pairing was great. The two elements combined to create a creamy, rich experience. The chocolate enhanced the Tamdhu 10 yo finish to make it MILES long. At least 5 minutes after tasting this combination, I was still conscious of the whisky and chocolate on my palate.

Lagavulin Distillers Edition Whisky paired with Malted Puffs

While researching my whisky chocolate pairing 2017, I saw a reference to pairing Maltesers with a Lagavulin on one of Fiona Beckett’s Pairing Food and Whisky posts and thought; why not?

In South Africa, Maltesers are called Malted Puffs and a firm favourite in my house. (Because I can eat them in bed without messing too much)

Lagavulin is one of Johns’ favourite whiskies, so I knew he would not complain too much if I bought a bag (or 3) Malted Puffs to try as a pairing. All in the name of research, you know!

My Lagavulin 1994 Distillers Edition tasting notes included peat and iodine, followed by the characteristic smokiness, burnt oak, fruitiness, raisins, sherry and vanilla.

Malted Puffs, on the other hand, is a roughly spherical malt honeycomb-like structured centre, surrounded by milk chocolate. Just delicious! Easy to pop into your mouth while reading, but difficult to stop before the whole bag is gone.

Did it work? O my word, when I read about the pairing, I was not sure that it would work, but it was amazing. The puffs softened the peat and Islay characteristics of the Lagavulin and the two elements together created a rich, creamy smooth experience. A great whisky chocolate pairing 2017! There might even be a few malted puffs left over to test it on some of the other Islay drams.

What is your favourite whisky chocolate pairing?

Also Read: Islay Whisky and Lamb Pairing

Top 5 Single Malt under R750

By Jeannette Wentzel

On 12/07/2016

In Lifestyle

top 5 single malts 2016 edition-under-r750
Following my post last week on the ‘Top 5 Blends under R600’, I have worked hard to define my Top 5 Single Malt under R750. I have tasted a considerable variety of whiskies to sort the good from the bad, the cheap from the tasty.

Keeping it under R650 for the single malts have become impossible. With the decline in the currency and the general increase in single malt prices, I had to lift the price point to around R750.

But fear not, there are many delicious single malts at this price point. So, are you looking for a gift for your boss? You want to impress someone but not break the bank? Look no further, to my Top 5 Single Malt under R750 Edition. All available in South Africa.

Also Read: Gin and Olives Pairing

Top 5 Single Malt under R750

1. Glen Grant The Major’s Reserve Whisky

Glen Grant Major's Reserve Single Malt Whisky header
First up on the Top 5 Single Malt underR750 Edition: What a stunning dram! It is under R500 and delicious. One of the bottles I replace regularly. The Glen Grant Major’s Reserve is rich with spice, banana, green mango and pears. Notes of cinnamon and nutmeg perfectly balanced with malt, toffee and hints of oak.

2. Glen Moray Elgin Classic Whisky

Glen Moray Elgin Classic Whisky header
I got this Speyside staple from my brother in law, and his taste in whisky impressed me. An excellent buy for a whisky lover. The Glen Moray is delicate with hints of malty sweetness, vanilla and oak floating about.

Fresh cut flowers, grass and green apples mixed with whispers of condensed milk and cinnamon biscuits. The Glen Moray has the perfect balance between sweet and spicy. It is a very easy drinking dram. The sense of lightness remains the whole way through.

3. Laphroaig Quarter Cask Whisky

Laphroaig Quarter Cask Single Malt Whisky header
This classic Islay dram squeezes into the list on the price point. But it has to be here! It is a delicious classic that is perfect for any peat lover. For me, the Quarter Cask epitomizes the Laphroaig style. Burnt peat, seaweed and iodine mixed with mild smoke and a surprising hint of spicy sweetness.

In the background lurk some oak, liquorice and fruity notes. The palate feels rich and thick, befitting a proper Islay whisky. The addition of water makes the Laphroaig Quarter Cask smoother and softens the medicinal notes. Big and bold!

4. Three Ships 10 yo Whisky

Three Ships 10 yo 2005 Vintage Whisky header
So glad I can add this exceptional Vintage to my list this year! Released earlier in 2016 and available for under R750, this South African dram is a MUST for whisky aficionados!
The Three Ships 10 yo Vintage edition has notes of malt, fruitiness, spices and fresh with hints of honey and butterscotch. Once you add water, peat and smoke are released, and the earthy character of this proudly South African dram comes through.

The Three Ships 10 yo has a beautiful body and is a nice big mouthful. Even without water, this is wonderfully smooth. The addition of water transforms the whisky. Water releases all the peaty earthy notes. But the peat is smooth, rich and not overwhelming. Perfect for someone who wants to expand his or her whisky tasting experience.

5. Checkers Private Barrel Co No 41 Whisky

Checkers Private Barrel Co. Barrel No 41 Single Malt whisky
Last but not least on my Top 5 Single Malts 2016 list, the Checkers Private Barrel Co No 41. This “Odd Bins” release from Checkers does not have a distillery name but comes in at a very affordable price. It is a 12 yo and has a fantastic taste for the price.

There’s a lot of toffee sweetness with a bit of spice. The Private Barrel Co No 41 is bursting with fruity flavour mixed with creamy, buttery fudge, toffee sweetness and hints of cinnamon and nutmeg.

The addition of water certainly brings out a lot more smoothness and brings some floral notes to the front. The strong point of this dram is the finish. It is probably one of the longest finishes that I have “tasted” in a long time. The addition of water seems to improve the finish.

Also Read: Laphroaig 10 vs Quarter Cask Whisky

Whisky Chocolate Truffles

By Jeannette Wentzel

On 10/12/2016

In Lifestyle

Whisky truffles header
Chocolate truffles, those delectable nuggets of indulgence, have been enchanting taste buds for generations. This symphony of flavours wrapped in a velvety chocolate embrace has become a symbol of culinary elegance. Now imagine that you add a few drops of peated whisky your chocolate truffle.

The origins of truffles are shrouded in a few charming legends, with one story attributing their accidental discovery to the renowned French chef Escoffier.

Picture this: a bustling kitchen, the intoxicating aroma of chocolate filling the air. Escoffier, the maestro of French cuisine, was experimenting with a pastry cream when, in a twist of fate, he poured scalding cream into a bowl of chocolate chunks instead of the intended sugared egg mixture.

Rather than lamenting the mishap, he found that the chocolate paste was malleable, easily shaped into delightful spheres. And thus, the truffle was born, a confection that blended elegance with happenstance.

Truffles, characterized by their invitingly rounded forms, entered the culinary stage between 1890 and the 1920s. Their popularity soared as their recipes travelled the world, giving rise to regional variations like European, Belgian, American, French, and Swiss truffles.

Moroccan and Peated whisky truffles

A tantalizing journey into the world of truffles reveals a range of delightful infusions. Among them, the marriage of a hint of alcohol like brandy or Champagne has emerged as a beloved choice. Yet, today’s truffles transcend these classics.

Enthusiasts embrace coatings as diverse as crushed peppercorns, sweet curry, paprika, and even chocolate vermicelli. Regardless of the chosen coating, each truffle promises a symphony of taste.

I still remember when I first encountered whisky truffles as a child. In honour of Whisky Chocolate Month, I took on the challenge of crafting these delights myself. My initial attempts adhered to the traditional ganache recipe, yielding a rich but slightly daunting texture. Pursuing perfection led me to reconsider my approach, prompting me to dial my mom’s number.

Also Read: Whisky and Brie Cheese

Ah, the wisdom of mothers! She shared a recipe she had cherished for years that deviated from the conventional ganache method. It departs from tradition yet promises a smooth, creamy delight. With renewed determination, I embarked on the journey to refine the recipe.

But the flavour was the true heart of the matter. My experimentation led me to add some Ardbeg 10 yo whisky, birthing a peaty whisky truffle that captured the essence of Islay. Yet the journey wasn’t over; a Moroccan Ras el Hanout spice paired perfectly with Chivas Extra, resulting in a spicy-sweet variant.

In a world where culinary exploration knows no bounds, truffles are a testament to the artistry of accidental discovery and the harmony of flavours. These little spheres, once borne from a mishap, have become a canvas for gastronomic imagination.

The Basic recipe for Whisky Chocolate Truffles

100 grams dark chocolate broken into little pieces (I used the Lindt Excellence 70% Cocoa
63 grams of butter
1 egg
1 1/2 cup icing sugar
4 tablespoons cacao (+ extra for dusting if required)

Peated Whisky Truffles

Ardbeg 10 yo single malt whisky peated truffles
ADD:

30 ml peated whisky – I used the Ardbeg 10 yo (the peatier, the better)

Moroccan Truffles

Truffles with Chivas Regal Extra blended whisky and Ras el Hanout spice
ADD:

2 teaspoons Ras el Hanout spice
30 ml whisky (I used the Chivas Extra blended whisky)

Directions

Add the chocolate and butter to a small pot and heat gently to melt. When melted, take off the heat and add in the rest of the ingredients. Add the peated whisky for the peaty truffles or the Ras el Hanout for the Moroccan flavoured whisky chocolate truffles.

Stir well until everything is incorporated. Cool the mixture in the fridge for an hour until it starts setting. While the mixture is still soft enough to handle, but stiff enough to hold the shape, roll into small balls.

If you like, roll the truffles in some cocoa powder to coat.

I am not the most patient person in the world, so I spooned the mixture into heart-shaped chocolate forms. For the Moroccan whisky chocolate truffles, I dusted the form lightly with some Ras el Hanout seasoning.

Allow truffles to set in the fridge for at least 5 hours and serve straight from the fridge.

Ardbeg 10 yo single malt whisky peated truffles
It is that easy. You can quickly make it in an afternoon and it makes the ideal gift for the whisky lover in your life.

Also Read: Coconut Panna Cotta

Pairing Snickers and Bourbon

By Jeannette Wentzel

On 09/21/2016

In Lifestyle

Snickers & Bourbon whisky pairing Jim Beam Black pairing snickers with bourbon
Continuing with the Bourbon Heritage month theme, I looked around for a few interesting bourbon food pairing ideas when I came across an article that recommends pairing Snickers and bourbon.

Wait… What? A super sweet Snicker bar paired with sweet bourbon. Would this not be an overly sweet affair? I was unsure if this pairing would make a blue Monday better or worse.Snickers hold the top spot for the bestselling chocolate bar in the world.

Made by Mars, Incorporated, Snickers has annual global sales of $2 billion. It consists of nougat topped with caramel and peanuts covered in milk chocolate. It was named after the Mars family’s favourite horse. Snickers have been a crowd pleaser since the 1930s.

Snickers & Bourbon whisky pairing Bulleit bourbon pairing snickers with bourbon
As if I needed an excuse to experiment. I have a sweet tooth and just had to try this combination. I paired the Snicker bar with a few different bourbons, and the results were consistently the same.

The Results

Snickers & Bourbon whisky pairing Wild Turkey 101
Bourbon pairs wonderfully with the Snickers! The bourbon balanced out the sugary sweetness of the chocolate and enhanced the peanuts and caramel notes. The caramel enhanced the bourbon vanilla and softened the alcohol notes. A wonderful balance, with each bringing out the best in the other.

It created a match made in chocolate heaven. I tried it with the Jim Beam Black Bourbon, the Wild Turkey 101, the Bulleit Frontier Bourbon and some Buffalo Trace Kentucky Straight BourbonIt all worked amazingly well.

Also Read: Bourbon Coffee

Snickers & Bourbon whisky pairing Buffalo Trace pairing snickers with bourbon

I paired the Snickers bar with a Gentleman Jack, which is a Tennessee whisky, to see if the results would be the same. I am happy to report that even a Tennessee whisky pair wonderfully with some Snickers.

Snickers & Bourbon whisky pairing Jim Beam Black
Blue Monday; your boss was on your case the whole day, Microsoft gobbled up the report you needed to work on, your car is running on fumes, and all you want to do is crawl into bed and watch Netflix.

Stop at the filling station on the way home. While they fill up your car, grab a Snicker Bar at the Convenience store. Grab that bottle of bourbon from the weekend and pour yourself a glass. Open the Snickers and enjoy.

No day can stay blue with this pairing.

Also Read: Whisky of the Year 2018

Islay Whisky and Lamb Pairing

By Jeannette Wentzel

On 08/13/2015

In Lifestyle

Lamb and Islay whisky header
Most of my whisky food pairings involve cheese. Whisky and cheese make for noteworthy combinations, and I have tried various kinds of cheese and whisky pairings. One of our favourites was the Laphroaig 10 yo Cask Strength single malt Scotch whisky and Stilton pairing. I enjoy our cheese pairings, usually as a late afternoon snack or after dinner as part of a cheese platter.

I wanted to broaden my whisky food-pairing repertoire, and when John came back from his Iceland expedition, it was the perfect time to try something else. The Scottish has been pairing whisky with lamb since whisky was first made.

Here in South Africa, this combination has not made it to the dinner table quite yet. Most of the meals, if served with alcohol, is served with wine or beer.

I had a lovely piece of lamb in the fridge, waiting for John’s return. I picked John’s favourite whisky region, Islay, for the pairing. The recipe for the rosemary and garlic leg of lamb is below.

Bunnahabhain 12 year old Whisky & Lamb Pairing

Islay whisky and lamb Jeannette's garlic rosemary lamb recipe Bunnahabhain 12 yo
My first whisky and lamb pairing was with the Bunnahabhain 12 year old whisky; a non peaty Islay whisky. My tasting notes for the Bunnahabhain 12 year old single malt Scotch whisky included notes of rich, fruity sultanas and toffee. The Bunnahabhain has a nice mouthfeel with smooth notes of sherry sweetness, herbal nuttiness and salty chewiness.

There are notes of warming oak spice, vanilla, candied fruit and little hints of smoke. The pairing was acceptable, however, the rosemary and garlic overwhelmed the Bunnahabhain 12 year old whisky a bit. The lamb was smooth and soft and brought out a few more salty and smoky notes in the Bunnahabhain. I give this Islay whisky and lamb pairing a Rating: 3/5.

Ardbeg 10 year old Whisky & Lamb

Islay whisky and lamb Jeannette's garlic rosemary lamb recipe Ardbeg 10 yo
Secondly, I tried with the Ardbeg 10 year old single malt Scotch whisky. My tasting notes for the Ardbeg 10 yo whisky included notes of peat and smoke, wonderful citrus and hints of vanilla. It continues to coffee and a bit of iodine. The Ardbeg 10 year old is a big complex whisky, but not overwhelmingly so.

It has enough peat to be typically Islay, but not so much that it would frighten a non-peat lover. Pairing the Ardbeg 10 year old with the lamb was amazing. The Ardbeg was robust enough to stand up to the garlic and rosemary and cut through the richness of the lamb.

The peat and smoke in the Ardbeg enhanced the lamb’s earthiness and made it deliciously tasty. I give this Islay whisky and lamb pairing a Rating: 5/5.

I wanted to try the Laphroaig 10 year old pairing too, but this Ardbeg pairing was so delectable, we finished all the lamb before I could try any other combinations. So, next Sunday afternoon, when you sit down with your lamb roast, leave the beer and the wine in the fridge and pour yourself an Ardbeg 10 year old whisky. You will be glad you did.
Islay whisky and lamb Jeannette's garlic rosemary lamb recipe

Rosemary & Garlic Lamb Recipe

Ingredients

5 big cloves garlic (more if you love garlic)
Handful of fresh rosemary twigs
Zest of 1 lemon
Olive Oil
Leg of lamb (bone in)
Salt
Black Pepper
Baby Potatoes
3 Onions
More Garlic
250 ml white wine

Take the lamb out of the fridge and allow it to reach room temperature. Heat the oven to 150 C. Remove about half of the rosemary leaves from the stem. In a pestle and mortar, mash 2 cloves of garlic with the rosemary leaves, some olive oil, the lemon zest, some salt and pepper. Put aside.

With a sharp knife, make small cuts in the meat and stuff it with the remaining garlic and some rosemary. Rub the lamb with the garlic and rosemary mixture from the pestle and mortar.

Cut the onions in thick rings and put in the bottom of a roasting pan. Pour in the wine and put the meat on top of the onions. Add the baby potatoes. We usually add a few (read many) more cloves of garlic to the pan as well.

Cover with foil and slow roast until nearly done. Roasting time depends on the size of the leg and on how you like your lamb. We roasted it for 25 minutes per 500g, but if you prefer your meat more well done, you can go up to 35 minutes per 500g.

Take the foil off for the last 30 minutes of roasting. Take the lamb out of the oven and carefully put the foil back on. Allow the meat to stand for 15 minutes before cutting. Sit down and enjoy with a glass of peaty Islay Whisky from Ardbeg.

Also Read: Smoked Leg of Lamb marinated in Black Grouse