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Pairing Whisky With Starters
Double cut beef tenderloin, potatoes croquette, grilled asparagus, roasted almonds, carrot pure, dark chocolate-merlot sauce served with Talisker 10 years old at the Movenpick Hotel and Residences. PHOTO | DIANA NGILA | NAIROBI
Baby spinach and rucola leaves, dry aged Parmesan flakes, roasted pine nuts, glazed balsamic dressing, fresh strawberries and almond dust make for one of the best salads I have tasted. But throw in a Singleton Tailfire as the pairing of choice and it is a whole new food game.
The mellowness of the whisky, which Alexander Kavita, reserve brand ambassador for Diageo describes as a good “entry into the complex world of single malts”, melts in with the sweetness of the fresh strawberries, spiciness of the rucola and the acid in the dressing.
