Buy Claxton's Exploration Series Islay 5Y 2017 at ’t Bockje Bathmen
70 cl · 50% · Single Malt
Claxton's Exploration Series Islay 5Y 2017
Claxton's Exploration Series Islay 5Y 2017
€ 84,99
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 Claxton's Exploration Series Islay 5Y 2017
Whisky, smoky · Scotland · 50%
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 mealCôte de boeuf with coarse sea salt
Ingredients
- 1.2 kilos côte de boeuf
- 2 tablespoons olive oil
- 4 sprigs of rosemary
- 1 kilo potatoes
- coarse sea salt and pepper
Method
- Take the meat out of the fridge an hour before cooking and brush it with olive oil.
- Sear the côte de boeuf in a smoking-hot pan or on the grill for 3 minutes per side.
- Cook it with the rosemary in an oven at 120 °C for about 40 minutes to a core temperature of 52 °C.
- Meanwhile, fry the potato wedges in oil for 25 minutes until golden brown and cooked through.
- Leave the meat to rest for 10 minutes, carve it off the bone into slices and sprinkle with coarse sea salt and pepper.
With the cheeseRoquefort
Ingredients
- 160 grams Roquefort
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 mealDark chocolate cake
Ingredients
- 200 grams dark chocolate
- 150 grams butter
- 150 grams sugar
- 4 eggs
- 50 grams flour
- cocoa powder for dusting
Method
- Preheat the oven to 180 °C and grease a springform tin with butter.
- Melt the chocolate with the butter in a bain-marie.
- Whisk the eggs with the sugar until fluffy and fold in the chocolate mixture.
- Fold in the flour with a pinch of salt and pour the batter into the tin.
- Bake for 25 to 30 minutes until the edge has set and the centre is still slightly moist.
- Leave to cool and dust with cocoa powder.
To pour 4 cl per person
- 1 bottle of Claxton's Exploration Series Islay 5Y 2017
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: Côte de boeuf with coarse sea salt: arnold | inuyaki, CC BY 2.0 · Roquefort: Smabs Sputzer (1956-2017), CC BY 2.0 · Dark chocolate cake: avlxyz, CC BY-SA 2.0
More from Claxton’s
45 other bottles from Claxton’s 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 Claxton's Exploration Series Islay 5Y 2017
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.