…On your biscuit, join our club.
It was a slow day in certain licensed premises in the Hope Street, Glasgow, area. Two lonely barkeeps (let’s call them … err … Frank and Aiden) are discussing whisky and food. Frank, an acknowledged Whiz at Whisky, and also the Biz with Biscuits, and his sidekick (who passed his licensee’s exam last week and is now … ehm … licensed) were pondering pairings. Which dram with which biscuit? Raiding the tips drawer Frank hurried next door and returned with a Crunchie bar and a packet of Jaffa Cakes. Slicing off the top and bottom of the Crunchy, a handy bradawl pierced a neat hole through the honeycomb core. Steeped into a dram, the Crunchy was used as a straw to sook up the spirit. Verdict? Not the best success, although some time later the chocolate had taken on a distinctly whisky hue.
The Jaffa Cakes were a whole different kettle of fish (?) Inverted so the chocolate provided a non-porous base, the dram of choice, a Dalmore 12, was drizzled slowly over three Jaffas. What a marriage! The orange in the Jaffa perfectly complemented the orangey marmalade in the whisky.
The next day ginger nuts and Talisker were the chosen combo, but battled each other. Rye whiskey seemed a likelier fit, but Crown Royal, Canadian Club and Old Portrero were swiftly sampled and discarded. Then came the Eureka! Moment and our old friend Mr Daniels was pressed into service. Jack and Ginger? They were destined to go together like fish and chips, Laurel and Hardy, Balblair and Buckfast.
Next week it’s shortbread, Caramel Wafers and Blue Ribands. If you've got a cunning combo, drop me a line.
By the by, our old friend Richard Paterson, Master Blender from Whyte and Mackay invites you to 'Meet the Whyte and Mackay Family' at Oran Mor, Glasgow at 6.45p.m. on Wednesday 28th March 2007. Richard will conduct a presentation and tasting session. There will also be a free draw to win the family, a bottle each of Whyte and Mackay 13, 19 and 22 years old.
