Buy Gordon & Macphail Glenburgie 2004 at ’t Bockje Bathmen
70 cl · 43%
Gordon & Macphail Glenburgie 2004
Gordon & Macphail Glenburgie 2004
€ 77,99
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 Glenburgie 2004
Whisky · Scotland · 43%
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 cheeseComté
Ingredients
- 160 grams Comté
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 Gordon & Macphail Glenburgie 2004
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 · Comté: leszed.com, CC BY-SA 2.0 · Pure chocoladetaart: avlxyz, CC BY-SA 2.0
More from Gordon & MacPhail
33 other bottles from Gordon & MacPhail 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 Glenburgie 2004
We have worked out this cigar alongside Monkey Shoulder, another whisky from Scotland.
Davidoff Signature 2000
Dominican corona of 127 mm under a Connecticut wrapper, light in weight and low in pepper.
Why this works together
The Signature 2000 is 127 mm long and slim in ring gauge. Under a Connecticut wrapper, that size gives wood and cream and hardly any pepper. With a blended malt of 40 percent ABV, that is the right order of magnitude: the caramel in the whisky and the cream in the tobacco lie close together, without either one taking over.
Also good with this whisky
- Macanudo Café Hyde ParkRobusto with the same mild wrapper, slightly thicker and so fuller in smoke.
- AVO Classic No. 2Dominican under a Connecticut wrapper, longer but just as restrained.
- H. Upmann Coronas JuniorCuban petit corona of 110 mm, drier in tone, as a counterweight to the caramel.
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.