Buy Brugse Whisky Peathia 1st Release at ’t Bockje Bathmen
50 cl · Single Malt
Brugse Whisky Peathia 1st Release
Brugse Whisky Peathia 1st Release
€ 94,99
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Brugse Whisky Peathia 1st Release
Whisky, smoky · Belgium
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 mealBarbecued spare ribs
Ingredients
- 2 kilos spare ribs
- 6 tablespoons barbecue sauce
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 2 cloves garlic
- 4 corn cobs
Method
- Preheat the oven to 150 °C.
- Rub the spare ribs with the paprika, salt and pepper, wrap them in aluminium foil and cook them in the oven for 2 to 2.5 hours.
- Mix the barbecue sauce with the honey and the crushed garlic.
- Boil the corn cobs for 10 minutes in salted water.
- Grill the spare ribs and the corn for 10 minutes on the hot barbecue, brushing the ribs regularly with the sauce until they shine.
With the cheeseMature cheddar
Ingredients
- 160 grams mature cheddar
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 mealSmoked almonds
Ingredients
- 150 grams smoked almonds
Method
- Toast the almonds in a dry pan for 2 to 3 minutes so they are crisp and fragrant again.
- Leave them to cool until lukewarm.
- Serve in a small bowl.
To pour 4 cl per person
- 1 bottle of Brugse Whisky Peathia 1st Release
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
Foto’s: Spareribs van de barbecue: jeffreyw, CC BY 2.0 · Gerookte amandelen: PincasPhoto, CC BY 2.0
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 Brugse Whisky Peathia 1st Release
A smoky whisky, as the name says. We paired this cigar with Connemara 12 Years Old Peated Single Malt Irish Whiskey, also a smoky whisky.
Hoyo de Monterrey Epicure No. 2
Cuban robusto of moderate strength; earthy and lightly coffee-like, and light enough to stand next to peat.
Why this works together
Smoke next to smoke adds up, which is why this only works with a whisky whose peat is restrained. That is the case here, certainly at 40 percent by volume. The Epicure No. 2 brings an earthy, slightly coffee-like smoke that goes in a different direction from the sweetish peat, and the little pepper note in the finish returns in the wrapper.
Also good with this whisky
- Hoyo de Monterrey Epicure No. 1Langer, zelfde huisstijl en dezelfde lichte hand; voor een zit van ruim een uur.
- Quai d’Orsay No. 54A thick but smooth Cuban, woody and without sharp pepper.
- Rafael González Petit CoronasMild en kort, voor wie de turf duidelijk voorop wil houden.
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.