glen talloch
the scotch whisky
That feels right at home
anywhere
You are free to do whatever you want, of course, but we advise against adding any ice to your Glen Talloch. Melting ice cubes quickly water down your whisky, which negatively affects its flavour. Besides the water itself, the cold also affects the flavour of your Glen Talloch. Its distinct flavours are obscured, which will dull down the whisky’s flavour profile.
For those of you who insist on drinking your whisky with ice, we have a good tip: use large ice cubes. By putting a lot of ice in your whisky (we say: go big or go home), the ice cubes will keep each other cold. This means the ice melts slower, which helps preserve the distinct flavour of your whisky. Another solution is to use special chilled whisky stones. These stones look like ice cubes, except that they are made of stone. They keep your whisky surprisingly cool without releasing any moisture themselves.
Another tip is to add a drop of spring water. Or two, or even three. No more than that, though. Adding a drop of (spring) water slightly alters the flavour and aroma of your whisky. It creates a chemical reaction that very slightly raises the temperature of the whisky. It opens up the liquid. The strong taste and scent of alcohol are dialled down, which will result in an entirely different drinking experience. You can identify more notes and more refined flavours because the formerly overbearing flavour and scent are literally watered down a bit. To some, it is akin to sacrilege: whisky should be enjoyed neat, without any ice or water. Others are big fans of adding a drop of water. It all depends on your personal preferences, but it certainly cannot hurt to try it out. It’s all up to you!
Glen Talloch feels right at home anywhere. However, a good whisky and especially a good Glen Talloch tastes best when you follow these tips.
Not all whiskies are born equal. There are thousands of whiskies, but there is only one Glen Talloch (there’re actually three, but who’s counting?). If you’re going to drink whisky, why not drink the only Scotch whisky that feels at home anywhere.
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.
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 notice 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 whisky 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, 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 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. Delicious and easy recipes that you can enjoy festively.
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. 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!
Pour the whiskey into a nice heat-resistant glass. Add the coffee liqueur and your favorite coffee. Top with freshly whipped cream, nutmeg and some coffee beans. Slàinte!
Pour the whiskey into a copper mug/cup and add the fresh lime juice from half a lime. Fill the mug/cup with ice. Top with ginger beer. Stir briefly and garnish with mint and lime. Slàinte!
Pour the whisky and fresh apple juice into a shaker with ice. Shake until the cocktail is chilled and pour through a sieve into a highball glass filled with ice and a slice of lemon. Top up with the tonic and garnish with a sprig of mint. Slàinte!
Coming home after a long day at work. 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, an amazing evening with friends, telling each other old stories 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 combine with the most unexpected dishes, allowing their respective flavour sensations to boost each other. It is called “pairing” for a reason.
Whisky perfectly complement smoked Scottish salmon, 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!
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. Don’t forget about the most important thing: the touch of Glen Talloch!
Glen Talloch and chocolate? We are always up for that! Especially for Glen Talloch with chocolate truffles.
We are concluding 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. 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.
Pairing is all about discovering the best combinations between two flavours or two ingredients. Forget the chips, peanuts, cheese bites and nuts. But choose for pairing with new combinations. You are looking for flavours that complement and bring out the best in each other.
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. 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 or creamy snack goes very well with the slightly briny finish of a Glen Talloch. Fruits and sweets also makes tasteful combinations. 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 instead. Eat immediately for the best result.
“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 and rice vinegar.
“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 Glen Talloch. On the other hand, a soft, creamy Brie or Camembert pairs well with our three other delicious flavours.
“Ith do shàth!”
