Buy Gordon & MacPhail Connoisseurs Choice Inchgower 26 Years Old 1998 at ’t Bockje Bathmen
70 cl · 54,8%
Gordon & MacPhail Connoisseurs Choice Inchgower 26 Years Old 1998
Gordon & MacPhail Connoisseurs Choice Inchgower 26 Years Old 1998
€ 279,99
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 Connoisseurs Choice Inchgower 26 Years Old 1998
Whisky · Scotland · 54.8%
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 mealSeared scallops with hazelnut butter
Ingredients
- 12 scallops
- 80 grams butter
- 40 grams hazelnuts
- 1 lemon
- 100 grams lamb's lettuce
- sea salt and pepper
Method
- Toast the hazelnuts golden brown in a dry frying pan, rub off the skins and chop them coarsely.
- Pat the scallops dry and season them with sea salt and pepper.
- Heat a dash of oil in a frying pan and fry the scallops golden brown for 1.5 to 2 minutes per side.
- Melt the butter in a saucepan until it smells nutty brown and add the hazelnuts and a dash of lemon juice.
- Divide the lamb's lettuce between the plates, place the scallops on top and spoon the hazelnut butter over them.
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 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 Connoisseurs Choice Inchgower 26 Years Old 1998
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: Gebakken coquilles met hazelnootboter: avlxyz, CC BY-SA 2.0 · Crème brûlée: avlxyz, CC BY-SA 2.0
More from Inchgower
13 other bottles from Inchgower 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 Connoisseurs Choice Inchgower 26 Years Old 1998
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.