Buy Hart Brothers Balmenach 8 Years Old 2015 at ’t Bockje Bathmen
70 cl · 46% · Single Malt
Hart Brothers Balmenach 8 Years Old 2015
Hart Brothers Balmenach 8 Years Old 2015
€ 53,99
In stock
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At the table with Hart Brothers Balmenach 8 Years Old 2015
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
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 mealSticky toffee pudding
Ingredients
- 200 grams pitted dates
- 175 grams self-raising flour
- 150 grams dark soft brown sugar
- 2 eggs
- 75 grams butter
- 200 millilitres whipping cream for the sauce
- 100 grams brown sugar for the sauce
Method
- Preheat the oven to 180 °C and grease an ovenproof dish with butter.
- Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
- Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
- Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
- For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
- Serve the pudding warm with the sauce poured over.
To pour 4 cl per person
- 1 bottle of Hart Brothers Balmenach 8 Years Old 2015
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 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0
More from Hart Brothers
17 other bottles from Hart Brothers 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 Hart Brothers Balmenach 8 Years Old 2015
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.