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A Very Tasty 39th Tasting: Old Scotia's Grandeur Springs - Springbank and Food

posted Feb 25, 2017, 9:43 AM by David R.
The name of the tasting left many of us wondering what the tasting would include as far as single malts but we knew with Jim H. cooking for us it was going to be a tasty evening.  As the evening unfolded, the word "tasty" hardly seemed adequate!  Not only was the food amazing but the pairing of different expressions of Springbank with each dish took our palates to new heights.

The evening started off with a Creamy Soup of Wild Mushrooms with Whisky Essence paired with a Springbank 10 Year Old.  The rich, creamy, earthy, salty notes of the soup played off nicely with the spice, salt, malt notes of the whisky. Next we treated to a Caramelized Onion and Goat Cheese Tart paired with a Springbank 12 Year Old, Cask Strength, Sherry Cask.  The tart with its goat cheese custard, walnut pastry, and Drambuie paired nicely with the toasted marshmallows, honey, and salt of the sherried malt.  Our third course featured a Cassoulet of Duck, words are insufficient to describe just how delectable this dish was and when paired with a Springbank 15 Year Old aged in Olorosso Sherry Casks, oohs and aahs could be heard around the room.  The shredded duck with white beans, andouille sausage, and some Islay whisky contrasted nicely with sugar, chocolate, figs, and nuts of the 15 Year Old.  The evening could have stopped right there and we'd all be talking about it for years to come but we were privileged to have two more courses and malts to taste before the evening came to an end.  Our fourth taste pairing brought us Roasted Rack of Lamb with Whisky Sweet Potatoes made with a touch of Drambuie paired with paired with a Springbank 18 Year Old.  The whisky's creamy vanilla, ripe fruit, nuts, and toffee play off of the lamb and the richness of the sweet potatoes, Drambuie, and butter.  We finished the pairings with a Malted Chocolate Cake with Chocolate Whisky Sauce with a 9 Year Old Gaja Barolo Cask Finished Springbank.  You can imagine how wonderfully the chocolate of the cake, the Highland malt used in its preparation and its whipped cream topping went with this wonderful expression of Springbank with its chocolate, marzipan, and cookie dough notes.

And of course after such a wonderful evening of fabulous food and scotch, we all enjoyed a nice cigar to boot!