Buy Millstone Myhtology Collection Chapter 3. Chimera 10Y Peated Oloroso at ’t Bockje Bathmen
70 cl · 52.8%
Millstone Myhtology Collection Chapter 3. Chimera 10Y Peated Oloroso
Millstone Myhtology Collection Chapter 3. Chimera 10Y Peated Oloroso
€ 59,99
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 Millstone Myhtology Collection Chapter 3. Chimera 10Y Peated Oloroso
Whisky, smoky · Netherlands · 52.8%
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 mealBarbecued spare ribs
Ingredients
- 2 kilos spare ribs
- 6 tablespoons barbecue sauce
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 2 cloves garlic
- 4 corn cobs
Method
- Preheat the oven to 150 °C.
- Rub the spare ribs with the paprika, salt and pepper, wrap them in aluminium foil and cook them in the oven for 2 to 2.5 hours.
- Mix the barbecue sauce with the honey and the crushed garlic.
- Boil the corn cobs for 10 minutes in salted water.
- Grill the spare ribs and the corn for 10 minutes on the hot barbecue, brushing the ribs regularly with the sauce until they shine.
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 mealSmoked almonds
Ingredients
- 150 grams smoked almonds
Method
- Toast the almonds in a dry pan for 2 to 3 minutes so they are crisp and fragrant again.
- Leave them to cool until lukewarm.
- Serve in a small bowl.
To pour 4 cl per person
- 1 bottle of Millstone Myhtology Collection Chapter 3. Chimera 10Y Peated Oloroso
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: Barbecue spareribs: jeffreyw, CC BY 2.0 · Smoked almonds: PincasPhoto, CC BY 2.0
More from Millstone
2 other bottles from Millstone on the shelf.
A cigar with Millstone Myhtology Collection Chapter 3. Chimera 10Y Peated Oloroso
A smoky whisky, as the name says. We worked out this cigar alongside Bruichladdich Port Charlotte 10 Years Old, also a smoky whisky.
Partagás Serie E No. 2
Cuban robusto extra of 140 mm, thick and earthy, with enough body to stand next to Islay peat.
Why this works together
The Serie E No. 2 is 140 mm long and strikingly thick. That width lets more tobacco take part at once, so the smoke arrives fuller than with a slim size. Partagás adds earth and pepper. Next to a malt in which peat is the main note, that combination ensures the cigar does not fade into the background.
Also good with this whisky
- Juan López Selección No. 2Robusto of 124 mm, slightly shorter and drier in tone, giving the cask in the whisky more room.
- Hoyo de Monterrey Le Hoyo de Río SecoJust as thick and just as long, but sweeter in the wood than the Partagás.
- Joya de Nicaragua Antaño 1970 Robusto GrandeNicaraguan and peppery, a different kind of weight than the earthiness of the Cubans.
We do not sell cigars; we supply the whisky.
Read the full pairingAll about whisky and cigarsHet sigarenkompasRook in het glas
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.