Joining Duncan Taylor’s Region Collection is the new Speyside Special Selection No.2, the second in a series of specially selected casks chosen for their outstanding quality and uniqueness.
Each of the casks in the series is specially selected to highlight the depth of character available from the chosen region.
Also to prove that whisky does not just have to be enjoyed by the glass, Duncan Taylor has helped create a new whisky-fused menu in association with the acclaimed Highlander Inn, Speyside.
Brochette of sea bass with king prawns followed by breast of duck with sweet potato mash, then finished off with a rich dark chocolate brownie.
This is just a hint of the three new dishes which see a gastronomic marriage of the finest seasonal foods with bottlings of Duncan Taylor’s Bruichladdich, Glen Grant and Glenugie malts.
Euan Shand, director of Duncan Taylor commented: “Whisky is Scotland’s wine. As our national drink I believe it should be enjoyed like we would a bottle of wine. By choosing a good malt, it can really bring a dish to life.”
I would be shocked if the pairings were not: the Bruichladdich with the prawns and sea bass, the Glen Grant with the duck and potatoes and the Glenugie witht he chocolate brownie dessert. I have the Glenugie and it is indeed a dark chocolate dram.
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