Buy Big Peat 10 Years Old at ’t Bockje Bathmen
70 cl · 46%
Big Peat 10 Years Old
Big Peat 10 Years Old
€ 64,99
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Big Peat 10 Years Old
Whisky, smoky · Scotland · 46%
Why this works together
Chosen by type (whisky) and name (peat or smoke). A smoky whisky calls for dishes with a pronounced character of their own: smoked fish, something from the grill or a robust blue cheese.
What is needed
For 4 people
With the mealSmoked salmon with dill
Ingredients
- 200 grams smoked salmon
- 1 bunch of dill
- 100 grams crème fraîche
- 8 small toasts
Method
- Finely chop the dill and stir half of it into the crème fraîche with a little pepper.
- Spread the toasts with the crème fraîche.
- Top with a piece of smoked salmon and garnish with the rest of the dill.
With the cheeseAged Gouda
Ingredients
- 160 grams aged Gouda
Method
- Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
- Only cut or break the cheese just before serving.
After the mealChocolate truffles
Ingredients
- 200 grams dark chocolate
- 150 millilitres whipping cream
- 20 grams butter
- 3 tablespoons cocoa powder
Method
- Finely chop the chocolate and put it in a bowl.
- Bring the cream just to the boil and pour it over the chocolate.
- Leave for 1 minute, stir to a smooth ganache and stir in the butter.
- Leave the ganache to set, covered, in the fridge for at least 2 hours.
- Scoop small portions with a teaspoon, quickly roll them into balls and coat them in the cocoa powder.
- Keep cool and take them out of the fridge a quarter of an hour before serving.
To pour 4 cl per person
- 1 bottle of Big Peat 10 Years Old
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every bottle of whisky
Photos: Smoked salmon with dill: avlxyz, CC BY-SA 2.0 · Aged Gouda: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Chocolate truffles: cobaltfish, CC BY-SA 2.0
More from Big Peat
20 other bottles from Big Peat on the shelf; here are the first six.
Similar bottles
Chosen on flavour: the notes from each bottle's description and the distillery's house style on the flavour square of /whisky/, with age and price as support. An estimate, not a verdict on every bottling.
A cigar with Big Peat 10 Years Old
A smoky whisky, as the name says. We have worked out this cigar alongside Laphroaig 10 Years Old Sherry Oak Finish, also a smoky whisky.
Padrón 1964 Anniversary Exclusivo
Pressed Nicaraguan puro of full weight; pepper and cocoa against the peat.
Why this works together
A Nicaraguan puro of this weight brings pepper, earth and cocoa and so holds its own against the peat. The sherry finish makes the difference: without that sweet layer, two dry, smoky partners would make each other harsh. At 48 percent ABV the whisky does lead, so take the glass slowly.
Also good with this whisky
- Padrón 1926 Serie No. 35From the same house and a notch fuller still; only if you dilute the whisky generously with water.
- My Father Le Bijou 1922Full-bodied Nicaraguan cigar with a dark wrapper and lots of pepper.
- Joya de Nicaragua Antaño 1970Classic heavy Nicaraguan, earthy and spicy; the driest of the four.
We do not sell cigars; we supply the whisky.
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.
What goes with this glass
The recommendations page shows, per dish, which bottle goes with it, and why. Each pairing has been worked out into a page of its own, from an everyday plate to a bottle saved for an occasion.