Kidding aside, here are a few suggestion re: pairing of singles with food.
These are just suggestions that have worked well for me:
--Macallan 12 or 15 with Vanilla Bean Ice Cream.
--Macallan Gran Reserva with a really good warm creme brulee. (People usually serve these cold)
--Bowmore legend as a shot with fresh oysters.
--Dalwhinnie 15 with Artichokes
--Talisker 10 or Lagavullin 16 with Tuna and or Salmon Sushi.
--An older Glengoyne perhaps 17 with apple tart.
--And to paraphrase MJ, petit fours with Balvenie Port Wood 21. I also tried Balvenie Port Wood 21 with Mango Ice cream; really good.
--Highland park 18 with dark chocolate (or chocolate mousse)
--After dinner: Aberlour Abun'dah Cask Strength (sorry about the spelling)
--A good aperitif: Knockando 12
Hope this helps.
Let me know if you try any of these pairings, and how it turned out. Thanks.
The ultimate cheese mix was a hard (not creamy at all) bleu named Benedictin made by some monk here in Quebec with an Ardbeg 10.
I surprised everybody bringing cheese to a small scotch tasting party but at the end there was no cheese left on the plate !
As a general rule, hard and strong cheese are better.
At first intro from a friend we were mortified at the thought of doing anything with a Lag other than drinking it...but believe me, short of rolling around on a Twister mat with a keg's worth I would have to recommend the Lag Bread Pudding. Cheers, Dave.
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