Buy Gordon & MacPhail BenRiach 1999 at ’t Bockje Bathmen
70 cl · 57,1%
Gordon & MacPhail BenRiach 1999
Gordon & MacPhail BenRiach 1999
€ 259,99
In stock
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Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Gordon & MacPhail BenRiach 1999
Whisky · Scotland · 57.1%
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
With the mealDuck breast with cherry sauce
Ingredients
- 2 duck breasts
- 300 grams cherries
- 100 millilitres red wine
- 1 tablespoon honey
- 20 grams butter
- 800 grams potatoes
Method
- Peel the potatoes and boil them in salted water for about 20 minutes until tender.
- Score the skin of the duck breasts in a diamond pattern, season with salt and pepper and stone the cherries.
- Place the duck breasts skin side down in a cold pan and cook them for 8 to 10 minutes until the skin is crisp.
- Turn them over, cook them for 3 to 4 minutes for pink, and leave them to rest, covered, for 5 minutes.
- Pour most of the fat out of the pan and cook the cherries with the red wine and the honey for 5 minutes to make a sauce.
- Whisk the butter into the sauce, slice the duck breast and serve with the sauce and the potatoes.
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 mealCrème brûlée
Ingredients
- 500 millilitres whipping cream
- 6 egg yolks
- 100 grams sugar
- 1 vanilla pod
- 4 tablespoons cane sugar for the crust
Method
- Preheat the oven to 150 °C.
- Split the vanilla pod, scrape out the seeds and heat the cream with the pod and seeds until just below boiling.
- Whisk the egg yolks with the sugar until pale and pour in the warm cream, stirring.
- Strain the mixture, divide it between four ovenproof ramekins and place them in an ovenproof dish with hot water.
- 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.
- 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 Gordon & MacPhail BenRiach 1999
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: Eendenborst met kersensaus: CharmaineZoe's Marvelous Melange, CC BY 2.0 · Oude Goudse kaas: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Crème brûlée: avlxyz, CC BY-SA 2.0
More from BenRiach
20 other bottles from BenRiach 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 Gordon & MacPhail BenRiach 1999
We have paired this cigar with Glenkinchie 12 Years Old, another whisky from Scotland.
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.
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.