Buy Dewar's 32Y Double Double Aged at ’t Bockje Bathmen

50 cl

Dewar’s 32Y Double Double Aged
This bottle

Dewar's 32Y Double Double Aged

Recommendation for this bottle

At the table with Dewar's 32Y Double Double Aged

Whisky · Scotland · 46%

Why this works together

Chosen by type (whisky). Whisky goes with dishes that have their own character, with an aged cheese and, after the meal, with something with chocolate, caramel or nuts.

What is needed

For 4 people

Venison steak with forest fruit sauceWith the mealVenison steak with forest fruit sauce

Ingredients

  • 4 venison steaks of 150 grams
  • 200 grams forest fruits
  • 100 millilitres red wine
  • 100 millilitres game stock
  • 30 grams butter
  • 1 kilo potatoes
  • 400 grams Brussels sprouts

Method

  1. Take the steaks out of the fridge half an hour before cooking and season them with salt and pepper.
  2. Peel the potatoes and boil them in salted water for about 20 minutes until tender.
  3. Trim the Brussels sprouts and boil them for 6 to 8 minutes until just tender.
  4. Fry the steaks in hot butter for 2 to 3 minutes per side and leave them to rest, covered, for 5 minutes.
  5. Deglaze the pan with the red wine and game stock, add the forest fruits and reduce to a glossy sauce.
  6. Slice the meat on the diagonal and serve with the sauce, the potatoes and the Brussels sprouts.
ComtéWith the cheeseComté

Ingredients

  • 160 grams Comté

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Crème brûléeAfter the mealCrème brûlée

Ingredients

  • 500 millilitres whipping cream
  • 6 egg yolks
  • 100 grams sugar
  • 1 vanilla pod
  • 4 tablespoons cane sugar for the crust

Method

  1. Preheat the oven to 150 °C.
  2. Split the vanilla pod, scrape out the seeds and heat the cream with the pod and seeds until just below boiling.
  3. Whisk the egg yolks with the sugar until pale and pour in the warm cream, stirring.
  4. Strain the mixture, divide it between four ovenproof ramekins and place them in an ovenproof dish with hot water.
  5. Bake for 35 to 40 minutes until the cream has just set but still wobbles slightly, leave to cool and chill for at least 4 hours.
  6. Just before serving, sprinkle with cane sugar and caramelise with a blowtorch or under a hot grill.

To pour 4 cl per person

  • 1 bottle of Dewar's 32Y Double Double Aged

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: Hertenbiefstuk met bosvruchtensaus: Flyinace2000, CC BY-SA 2.0 · Comté: leszed.com, CC BY-SA 2.0 · Crème brûlée: avlxyz, CC BY-SA 2.0

From the same brand

More from Dewar's

10 other bottles from Dewar's on the shelf; here are the first six.

Same flavour corner

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.

After the meal

A cigar with Dewar's 32Y Double Double Aged

We have paired this cigar with Glenkinchie 12 Years Old, another whisky from Scotland.

Cigars
Our choice

Davidoff Grand Cru No. 3

Corona of 127 mm under an Ecuadorian Connecticut wrapper, even in strength from start to finish, so that the light Lowland malt does not fade.

Why this works together

A wrapper grown from Connecticut seed gives mainly wood and a soft creamy note, and little pepper. That note sits alongside the malty sweetness of the whisky rather than over it. Because the malt itself brings no smoke, the tobacco remains the only source of smoke.

Also good with this whisky

  • Ashton Classic CoronaDominican tobacco under an American shade wrapper, with the same low-pepper, nutty tone.
  • Macanudo Café Hyde ParkFor decades the benchmark for a mild Connecticut cigar: wood and cream, no sharpness.
  • AVO Classic No. 2Also Dominican under a Connecticut wrapper, slightly longer but just as restrained.

We do not sell cigars; we supply the whisky.

Read the full pairingAll about whisky and cigars

Photo: sridgway, CC BY 2.0

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.

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