Buy Kilkerran Heavily Peated Batch 13 at ’t Bockje Bathmen
70 cl · 58.6% · Single Malt
Kilkerran Heavily Peated Batch 13
Kilkerran Heavily Peated Batch 13
€ 58,99
In stock
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At the table with Kilkerran Heavily Peated Batch 13
Whisky, smoky · Scotland · 58.6%
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 Kilkerran Heavily Peated Batch 13
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 Kilkerran
10 other bottles from Kilkerran 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 Kilkerran Heavily Peated Batch 13
Een rokerige whisky, zo zegt de naam. Deze sigaar hebben wij uitgewerkt naast Laphroaig Quarter Cask Islay Single Malt whisky, ook een rokerige whisky.
Cohiba Robustos
Cuban robusto of 124 mm, woody and grassy, which counterbalances the iodine of Laphroaig.
Why this works together
A 124 mm robusto gives a dense, even smoke. Cohiba sets itself apart from the other Cuban houses with a grassy, woody note instead of heavy earth. That difference is the point here: next to the iodine and salt of Laphroaig, an earthy cigar stays too much in the same place, while the wood of Cohiba clearly sets something against it.
Also good with this whisky
- Hoyo de Monterrey Petit RobustoPetit robusto of 110 mm, milder and shorter, for those who want to keep the whisky in the lead.
- Bolívar Petit CoronaPetit corona van 129 mm, smal en zwaar, waardoor de peper scherper binnenkomt.
- Vegas Robaina FamososA 124 mm robusto with an earthier tone, closer to the smoke in the whisky itself.
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.