glen talloch
the scotch whisky
That feels right at home
anywhere
The love and dedication that the farmers devoted to their fields of barley year after year. Hoping for favourable weather for months on end, but especially on harvest day. The crystal-clear spring water that was sieved and filtered over and over again. The peat smoke that was blown over the malt at the perfect height to stop the germination process. The careful distillation process that can sometimes take months. Choosing the right vintage wood barrels – American, Spanish or Scottish, all of which have been in use for decades – to give the whisky the right brown colour and that characteristic flavour. Then it is time for the blending process. It requires talent that has been passed down for generations, as well as an expertly trained nose and tongue. It also takes tons of patience. The years of maturation. The lengthy process of developing the right flavour. Carefully, very carefully bottling those precious drops. Then it is (finally) your turn.
Pairing is all about discovering the best combinations between two flavours or two ingredients. With a bit of experimentation, you are sure to discover some surprising results. It’s time to say goodbye to chips, peanuts, cheese bites and nuts. When pairing with Scotch whisky (hereinafter: Glen Talloch), it is all about finding the right combination. You are looking for flavours that complement and bring out the best in each other. That is no mean feat.
Of course, it all depends on your own preferences, but we can offer you some useful tips. For example, it is usually not a good idea to pair Glen Talloch with spicy or bitter foods. Think of things like sambal or peppers. You are welcome to try, but we cannot guarantee that the results will be any good. Another unsuccessful match with Scotch whisky: garlic. It just doesn’t work. Another important thing to remember is this: “smoky” and “smoked” do not go well together. This means you should not combine a “smoky” whisky with e.g. smoked fish. That would be too much of a good thing. Fortunately, there are plenty of other combinations that will please your taste buds. One example is fat. A greasy snack goes very well with the slightly briny finish of a Glen Talloch. Fruits and sweets also go well with one of our four Glen Talloch whiskies. You can find some examples below. Enjoy!
Don’t worry. We won’t suddenly be adopting an elitist attitude towards drinking whisky. We have always stayed true to ourselves and we feel right at home anywhere. However, we love our own whisky so much that we tend to treat it with a bit of reverence. A good whisky and especially a good Glen Talloch tastes best when you treat her (you read that right!) a certain way.
Not all whiskies are born equal. There are thousands of whiskies, but there is only one Glen Talloch (there’re actually four, but who’s counting?). If you’re going to drink whisky, why not drink the only Scotch whisky that feels at home anywhere.
You probably didn’t know this, but the glass you pour your Glen Talloch into affects the whisky’s flavour and your drinking experience. For example, there’s the well-known tumbler. When you order a whisky in a restaurant or bar, you will probably get one of these cylindrical glasses. It has a large opening at the top and a heavy base. This makes the glass more comfortable to hold in your hand. It is also the ideal shape for those who insist on adding ice to their whisky.
Believe it or not, but your mouth alone cannot get the job done properly. Your nose also plays an important role when drinking whisky. It is advisable to stick your nose in your glass and get a good whiff before taking a sip. Let your glass sit for a little while, add a few drops of water and then sniff your whisky three times. The first time, your nose will probably be assaulted by the smell of alcohol. It won’t be so bad the second time and by the third time, you can truly begin to discover the rich palette of scents.
Take a sip and swirl the whisky around in your mouth. This ensures the Glen Talloch reaches every taste bud in your mouth, which gives you more opportunities to identify the different flavours it contains. Try picking out the hints of vanilla, caramel and toffee. They aren’t that hard to find. It sounds a little crazy, but by drawing in a little breath you will taste each distinct flavour even better.
Although our whiskies are not being sold at auction for tens of thousands of euros (here’s hoping they never will), they are nevertheless quite special. Once you’ve bought a bottle (with or without a discount), you should take good care of it. It is best to store your Glen Talloch in a cool and dark environment. It might not look as impressive as lining your bottles up for everyone to see, but that’s just too bad. It does ensure your Glen Talloch will optimally retain its colour and aromas. In the end, that is what truly matters.
If you plan on mixing your whisky, why not pour your coke down the sink and go for a delicious and surprising cocktail instead. Give it some love and attention and you will end up with a delicious, refreshing and festive concoction.
Pour the whisky into a highball glass. Add ice and the sparkling mineral water to the glass. Stir carefully and garnish with a slice of lime. Slàinte!
Fill a longdrink glass with ice and add the whisky and angostura bitters. Using a lemon peeler, peel off a long lemon zest to ensure the lemon’s essential oils end up in your glass. Place the lemon zest in the glass between the ice and slowly pour the Ginger Ale into the glass using a (cocktail) spoon. Give it a little stir and you’re done. Slàinte!
Fill a mixing glass with ice and add all ingredients. Stir until your cocktail is nice and cold and strain it into a chilled cocktail glass. Garnish with the Maraschino cherry. Slàinte!
Put some ice cubes in a glass and add the whisky, gin and lime juice. Stir briefly and top the mixture off with the ginger ale. Fill the glass with more ice and garnish with mint and a slice of orange. Slàinte!
Put the sugar, basil leaves, lime, frozen blackberries and whisky in a cocktail shaker. Mix and mash the ingredients using a muddler. Add a lot of ice and shake until the cocktail is properly chilled. Strain and pour the cocktail into a glass with ice and top it off with the sparkling mineral water. Garnish with some fresh blackberries and a sprig of mint. Slàinte!
Coming home after a long day at work and looking forward to a drink. Taking a moment for yourself and – lost in thought – staring through a window that the rain is beating against. Celebrating small successes with your wife. Or husband. An evening of binge watching (English detectives, of course!), an amazing evening with friends, telling each other old stories (how embarrassing!) or a spontaneous neighbourhood party.
There are countless moments such as these during which Glen Talloch feels right at home and to which our whisky can add an extra dimension. However, few people know that you can also use whisky to take your culinary achievements to the next level. It goes very well with the most unexpected dishes, allowing their respective flavour sensations to boost each other. It is called “pairing” for a reason. It is all too easy to dismiss Scottish cuisine as having little more to offer than haggis. However, the chefs in Scotland have certainly not been resting on their laurels these past few decades. Our country of origin is now home to no fewer than nine Michelin restaurants. Many of their proprietors know how amazing it can be to use whisky in the kitchen.
Cooking with alcohol is nothing new. We are all familiar with the famous “Coq au vin,” the classic “Boeuf Bourguignon,” the Belgian beer stews and the refreshing Italian dessert “Sgroppino.” Like wine and beer, whisky makes for a fine addition to our food. The rich flavours of the golden water of life (that is where its name comes from: the Gaelic “uisge beatha” or “fuisce” for short, which was Anglicised to become “whisky”) perfectly complement shrimp, chicken or steak, for example. What about oysters, onion soup or red cabbage with whisky? That’s fine too! Here are a few surprising recipes to get your mouth watering. If you have any amazing dishes of your own, be sure to let us know. We love to be surprised!
Whereas the thought of using whisky in the kitchen might bring to mind images of salmon or a nice beef steak, we are actually starting with an unexpectedly delicious vegetarian dish. It even includes an oft-overlooked vegetable: the parsnip! In this recipe, you add one or two tablespoons of Glen Talloch while the red cabbage is stewing. The cranberries – another delicious inclusion – will absorb part of the flavour. If you want the flavour without the alcohol, you can simply let it evaporate a little longer. Meanwhile, you can enjoy a nice glass of Glen Talloch as a starter or a digestive – or while cooking, of course.
If you visit a real butcher, they can tell you all you need to know about the different species of pig and their specific flavours. We recommend choosing the meat of Dutch free-range pigs. That not only tastes much better; it is better for the environment to boot. It also has a relatively neutral flavour in and of itself, which makes it perfect for a flavourful marinade. The Dutch Livar pig, for example, is a free-range animal that is fed a diet of different types of grain. Of course, you won’t be slathering these ribs in barbecue sauce. A light marinade is all you need to bring out the natural flavour of the ribs. Whatever you do, make sure to get belly ribs. These are much larger and the meat has a firmer structure, while also being much more flavourful. Although they take longer to cook, they are worth it in the end. Once you have selected the best meat, it is time to start your preparations. For starters, rinse the meat off under a tap to remove any loose bits, bone fragments and grit. Pad the spareribs dry with a kitchen towel. Using a sharp knife, cut off all excess fat and small loose pieces of meat. They will only burn on the grill, which affects the flavour of your ribs. Next, you have to remove the membrane. Although that is not easy, it is important to do so to achieve a good result. The best way to do this is by sticking the blunt edge of a regular knife between the membrane and the first bone on the thick side of the rib. Once you’ve managed that, you can pull the membrane off the bones in the direction of the narrow part. If your fingers are greasy, you can use a piece of kitchen towel to get a better grip on the membrane. That will certainly help. Check the sparerib for any loose fragments and rinse it off and pad it dry once more if you need to. To get the most tender ribs, you should not precook them at all. Instead, they should be allowed to cook from start to finish over the fire. Don’t forget about the most important thing: the touch of Glen Talloch!
Pasta and whisky? Italian and Scottish? Do those two go together? Indeed they do; their fiery natures can certainly get along – especially in the heat of an oven. A soft blended malt Glen Talloch (that’s right, our 8 y/o!) goes well with matured cheese. The soft malty flavour of the whisky perfectly complements the sharp, spicy cheese. Think of a delicious pasta with cheese, cheese fondue or a nice French onion soup with bread topped with cheese (a splash of Glen Talloch in the soup will blow your mind!) Today, however, we are going for a pasta casserole, which is perfect after a long walk on the beach!
Glen Talloch and chocolate? We are always up for that! Especially for Glen Talloch with chocolate truffles. It’s finger-licking good. For the best result, you have to make them yourself, though. We’ll help you out with this recipe.
We are concluding (for now) with a dessert. A very traditional dessert, in fact! If the Scots have something to celebrate, you can expect Cranachan to be served at some point. Believe us: the Scots excel at finding reasons to celebrate. Cranachan is made from the four things that Scotland is known for: whisky, oats, honey and raspberries. Officially, the cream with Glen Talloch, the crispy oat flakes and the fruit are served separately, so everyone can construct their own dessert as they like it. Although there exist countless variations of this recipe, we are sticking with the classic preparation for now. This will surely have you looking for a reason to celebrate!
Pairing is all about discovering the best combinations between two flavours or two ingredients. With a bit of experimentation, you are sure to discover some surprising results. It’s time to say goodbye to chips, peanuts, cheese bites and nuts. When pairing with Scotch whisky (hereinafter: Glen Talloch), it is all about finding the right combination. You are looking for flavours that complement and bring out the best in each other. That is no mean feat.
Of course, it all depends on your own preferences, but we can offer you some useful tips. For example, it is usually not a good idea to pair Glen Talloch with spicy or bitter foods. Think of things like sambal or peppers. You are welcome to try, but we cannot guarantee that the results will be any good. Another unsuccessful match with Scotch whisky: garlic. It just doesn’t work. Another important thing to remember is this: “smoky” and “smoked” do not go well together. This means you should not combine a “smoky” whisky with e.g. smoked fish. That would be too much of a good thing. Fortunately, there are plenty of other combinations that will please your taste buds. One example is fat. A greasy snack goes very well with the slightly briny finish of a Glen Talloch. Fruits and sweets also go well with one of our four Glen Talloch whiskies. You can find some examples below. Enjoy!
Let’s begin with one of the most mysterious pairings imaginable and one only few people know about. When you think of whisky, you think of salmon, but you should try it with oysters instead. We’re not joking! Drain the shells and pour in a tablespoon of Glen Talloch “peated” instead. Eat immediately for the best result. What a fantastic combination.
“Ith do shàth!”
There is such a thing as “too sweet.” An overly sweet dessert will bring out the bitter notes in a whisky. That is what makes strawberry cake such a good combination. The sweetness of the cake, the creaminess of the crust and the slight acidity of the strawberries perfectly complement a glass of Glen Talloch Rare & Old.
“Ith do shàth!”
Some people say that the taste of sea fruit is far too subtle to go well with a robust Scotch whisky. We’re here to tell you that those people are wrong. We already mentioned oysters, but sushi also goes very well with a glass of Glen Talloch, especially the eight-year-old blended malt. After all, sushi consists of more than raw fish; it offers a wide variety of flavour combinations, including soy sauce, pickled ginger, rice vinegar and spicy wasabi. Trust us; it’s delicious.
“Ith do shàth!”
Are you ready for another surprising combination? For your next cheese board, replace the traditional glass of port wine with a nice glass of Glen Talloch. It will be a revelation! While we are abandoning old traditions, you should also experiment with a nutty cheese such as a Gruyère or an aged Cheddar in combination with our peated Glen Talloch. On the other hand, a soft, creamy Brie or Camembert pairs well with our three other delicious flavours.
“Ith do shàth!”
