Scotch Whisky, Whiskey, Bourbon

Springbank with Snacks

Food and drink…it kind of rolls off the tongue, doesn’t it? Or rather, it rolls back across your tongue and down your gullet, but that’s not the point. It’s nice to sip on something, but it’s even nicer to have something to chew on as well, and especially with scotch, something that completes the picture of the dram by enhancing or contrasting a certain flavor characteristic. By now regular readers (welcome back…I hope you’re comfortable) know that I’ve talked about pairing scotch with food several times, and new readers (welcome! Hi! Pull up a chair and stay awhile!) can catch up by reading Fancy Finishes and a Chance to Pair, (Mostly) Single, and Sticky Notes. In that last post, I talked about pairing molasses cookies with a Springbank 19yo that was finished in a rum cask, but I then focused on the cookie itself. Today for show and tell I’m going to share with the class the tasting notes of that Springbank Oak Exploration Seminar that I not only attended, but created a snack for each pour. Chew on that!

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Molasses cookies just enhance the rum and spice of the Springbank

Coming up with what food to pair with what whisky takes a bit of creativity and my knowledge of how the dram sits on my palate informs me on what flavor I want to highlight. (If that sounds familiar, it’s because I just quoted myself from Sticky Notes. No, that’s not cheating at all). Here is the rub…usually when trying to figure out what to highlight for a particular expression, I get to sample the product and see for myself what flavors shine or peek out. For this tasting lineup, I wasn’t able to have this advanced taste, so I was flying blind.  Well, not quite blind, as all the pairings on this list had a particular cask finish…that I could work with. So the challenge then was to draw on my vast experience with my (still-developing) palate to identify a flavor profile for a particular type of cask finish and apply those impressions to what food would enhance or contrast said profile. Easy Peasy! (Not!)

Challenge accepted! (cue some appropriate ninja-style music here, perhaps “Eye of the Tiger”?)

So without further ado (Good…we’re about done with all your ado!), here are the tasting notes for each pour along with a description of what food I paired with it and why…

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Our pours for the event (although by the time I got to them, the bottles were almost empty!)

 

Springbank Oak Exploration Seminar & Pairing at Gordon’s Main St, June 29, 2017

Here’s how Holly Seidewand, Gordon’s whisky specialist, introduced the pour list:

Enjoy the beauty of the Springbank spirit, in all of its layers and qualities, and see how it’s showcased with each style of oak cask. All are limited edition, single cask releases.

Springbank 19 Refill Bourbon @ 58.6% ABV – 300 bottles released

Spice cake…notes of ginger, cardamom, and cloves give this spice cake a bright taste

  • Nose: grass & honey
  • Taste: licorice initially, oily, bolder, chewy
  • Finish: pepper comes up & stays on the back of the tongue
  • Comments: the high spice stays and stays; against the cake the spice is highlighted w/ sugar

Springbank 19 Refill Sherry @ 52.8% ABV – 204 bottles released 

Yogurt covered raisins…plump raisins dipped in sweet yogurt enhance the dried fruit tones of this sherry-finished scotch

  • Nose: just get the cooked fruit
  • Taste: cream starts, caramel, dances around the sherry, has a body but not heavy
  • Finish: spice and butter lingers, not long
  • Comments: really good with the raisins, quite pleasant…brings out the sweetness

 

Springbank 19 Fresh Port @ 52.4% ABV – 252 bottles released 

Banana slices topped with milk chocolate lend the flavor of the tropics to this port finished dram

  • Nose: bananas, sweet burnt sugar
  • Taste: slow start of cream, cooked fruit comes on strong, thick but fun
  • Finish: that fruit competes with the pepper in a pleasant way
  • Comments: I really like this one…excellent!

 

Springbank 19 Fresh Rum @ 55.7% ABV – 264 bottles released

Molasses cookies…the deep flavors of brown sugar, molasses, and warm spices are combined in this cookie, then dusted with powdered sugar for a rich treat

  • Nose:  butter and cooked fruit
  • Taste: sweetness starts but grass sneaks in, light in body
  • Finish: a bit of grass & tropical fruit
  • Comments: really works with the molasses cookie, 2nd favorite

 

Springbank 19 Re-charred Sherry @ 55.6% ABV – 390 bottles released 

Shortbread doesn’t have to be sweet! Here Parmesan cheese gives a salty tang to traditional shortbread for a savory take on an old favorite

  • Nose: vanilla, bright, fruity
  • Taste: smoky banana, char comes through, almost get some quick menthol
  • Finish: a lasting pleasant smoke,
  • Comments: while it’s cask strength, it’s not strong, nice with the shortbread

 

Springbank 11 Local Barley 53.1% ABV – a limited release that came to the state 3 weeks ago (we decided not to pair this one) 

  • Nose: bright, sweet fruit – peaches, apricots
  • Taste: smoke surprises, not sweet as the nose, some astringency, the fruit enters at the back end, medium body
  • Finish: smoke lingers long
  • Comments: nose doesn’t match so it makes for an interesting taste, I would drink this in the spring or summer- tastes like sunshine and fires

 

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Setting up the snack plates

 

The attendees gave me kudos for the snack match-ups, and I had that little thrill of victory (“the eye of the Ti-i-i-i-gerrrrr”) knowing that I had chosen…wisely (ok, now the Indiana Jones theme is running through my head). This event was only the second time I had fully paired a line up (the first I catered but wasn’t able to attend), and I don’t want to stop now! Further to the point, now when I taste something new, I not only try to identify its tasting notes but a nice pairing as well. Does anyone out there in Reader-land do that, too? Let me know what you like to pair and how you do it. New ideas are always welcome!

Slainté! L’chaim! Cheers!

Tammy

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