Ducks at Kilspindie – Food & SMWS Whisky Pairing
Pairing food and whisky is a taste bud tingling treat…
Well prepared and thought out dishes matched perfectly with a dram, is a task for an experienced nose and palate, as is matching SMWS whiskies to a new partner bar. The Society are at present sourcing new bars throughout the world to partner with, displaying, showcasing and serving their drams. The location, atmosphere and patronage must tick all the boxes to be a SMWS partner bar, the newest of these bars is Ducks at Kilspindie.
In a coastal village setting with over 20 golf courses on it’s doorstep, the Ducks at Aberlady already enjoys 23 bedrooms, an award winning restaurant and a well stocked whisky bar – but as of Thursday last week it now has a healthy row of eye catching tall green bottles, standing to attention in prime position, the Ducks is NOW a perfect whisky destination.
The launch night was hosted by Mark van der Vijver (SMWS Sales Manager) and Malcolm Duck. The evening began with Robin Laing entertaining us with a few humorous whisky inspired folk songs and a wee glass of fizz, to get us all relaxed and in the appropriate Whisky mood.
At 8pm we made our way through to the Duck’s room, and this was to be our dining room for the evening, after introductions from all the invited guests we were ready for Olaf (SMWS Ambassador) to begin presenting the Whisky and Malcolm to present the food pairing.
Each course of the meal would be paired with a SMWS single cask whisky, below is a list of all seven courses with the Whisky which was selected to accompany.
Beetroot with fennel, smoked sweet potato, salsify and mascarpone
Matched with: An apple a day 54.15
Scallop marinated in coconut milk, Jamaica pepper on banana and turnip marinated in lime
Matched with: A contradictory dram 37.54
Three ducks: Plain, orange and orange and red onion marmalade
Matched with: Complexity well beyond it’s years 72.23
3 level main course:
Cauliflower Souffle, parmasan fondue – Matched with: Custard Creams and Kentucky Staves G4.3
Pan fried salmon, oak leaf sauce – Jelly-fish on the rocks 53.179
Pork Fillet with Dijon Mustard, Toasted Bread Crumbs, Mixed Herbs, Turnip Chip – Matched with: Highland streams and daisy meadows 36.60
Chocolate souffle, orange anglaise cream
Matched with: Ye olde sweetie shoppe 58.14
My favorite pairing was the three ducks and the 72.23, the whisky was a mere 8 years old, but with its flavour influence coming for a white wine cask it certainly knocked the socks off me. Bursting with black fruits, plums and prunes and wrapped in coffee, oramge caramel and hazelnuts this was a perfect partner to the zesty orange and meaty juicy duck slices.
After the outrageously indulgent 7 courses, Robin took centre stage and kept is all entertained with quirky whisky tales and jovial folk tunes, rounding off the Whisky & food lovers dream evening.
Thanks to The Scotch Malt Whisky Society for chosing an amazing location for your second partner bar in Scotland (Bon Accord in Glasgow is also a SMWS partner bar).
Thanks to Malcolm Duck for sharing your first class waiting and kitchen staff with us who provided us with perfect attention all evening.
Thanks to Olaf and Robin for sharing your witty stories about the Society and Whisky, it is always a fabulous evening when you are sharing first class whisky with truly first class people.
Here’s to the Ducks…