Photo courtesy of The Mother Shuckers.
Does pairing a briny mollusk with a smoky Scotch seem weird, or delicious? We can confidently confirm that it’s the latter! Use the summer as an opportunity to enjoy some tasty mollusks paired with smoky, peated Scotch whisky.
Islay whisky is known for it’s smoky flavor because this is how it’s always been dried. “With no coal or trees on the island, peat was used to dry the barley,” says
Bruichladdich Head Distiller Adam Hannett. “Using peat as the fuel to burn the fires is what gives Islay whisky that smoky taste.”
Hannett believes that terroir matters. “That Islay Whisky should have an authenticity derived from where it is distilled and where it matured…from the philosophies of those who distill it. A senseoysters of place, of terroir that speaks of the land, the barley and water from which it was made, and of the human soul that gave it life.”
Also: Islay: The Island Built on Scotch and Sheep
Brands like Laphoaig, Lagavulin, Ardbeg and Bruichladdich has multiple offerings that can be perfectly paired with clams and oysters. “Smoky whisky, such as Laphroaig, pairs well with food because it enhances flavor, and is especially compatible with bold, powerful foods that mimic the flavor of the spirit,” says Simon Brooking, Master Brand Ambassador for Laphroaig.
Laphroaig’s unique flavor is a direct result of its environment and production process. “The secret to Laphroaig is that it benefits from the happy whisky-making circumstances of Islay, where it is produced—next to ocean water and on land that gives Laphroaig a unique peaty taste.” It is one of only a few distilleries that still uses traditional malting floors and dries and infuses its own malt with the thick blue smoke from old peat-fired kilns.
When pairing spirits with food, it is always best to match up flavor profiles. “Big-flavored spirits, like Laphroaig, pair best with foods that also sport a rich flavor profile.”
An Islay whisky, such as Laphroaig or Bowmore, and oysters and clams are a great combination because the flavors are a classic contrast of land and sea, much like spirit itself. “The saltwater freshness of raw oysters and the smokiness and peat of Laphroaig complement one another in a harmonious way,” says Brooking.
Laphroaig’s briny and distinct “seawater-like” notes work well with seafood because the flavor profiles are complimentary to one another and reflective of the environment where they are produced/found. “Laphroaig’s production proximity to ocean water and sea breezes gives it the distinct flavor of the island it calls home, Islay, and the same can be said of raw seafood.”
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Hannett doesn’t typically recommend drinking Bruichladdich with food. “I think it’s best on its own.” If he would have to choose a pairing with oysters and clams, he would suggest the Port Charlotte or Octomore. “Both of these bottles have a bit of marine/briny flavor, ideal for pairing with fresh seafood.”
Flavors in Islay Whisky are briny and the smoke compliments the seafood because it enhances this distinct flavor. “The briny flavor works well with seafood, such as raw oysters because it is of a similar taste profile,” says Hannett. “Neither overwhelms the other by drastically changing the flavors on the tongue, allowing the Bruichladdich to compliment the oysters.”
